Effects of Chinese Cooking Methods on the Content and Speciation of Selenium in Selenium Bio-Fortified Cereals and Soybeans

Author： Lu Xiaoqi   He Zisen   Lin Zhiqing   Zhu Yuanyuan   Yuan Linxi   Liu Ying   Yin Xuebin  

Publisher： MDPI

E-ISSN： 2072-6643|10|3|317-317

ISSN： 2072-6643

Source： Nutrients, Vol.10, Iss.3, 2018-03, pp. : 317-317

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