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

Cereals and soybeans are the main food sources for the majority of Chinese. This study evaluated the effects of four common cooking methods including steaming, boiling, frying, and milking on selenium (Se) content and speciation in seven selenium bio-fortified cereals and soybeans samples. The Se co...

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Detalles Bibliográficos
Autores principales: Lu, Xiaoqi, He, Zisen, Lin, Zhiqing, Zhu, Yuanyuan, Yuan, Linxi, Liu, Ying, Yin, Xuebin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2018
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5872735/
https://www.ncbi.nlm.nih.gov/pubmed/29518925
http://dx.doi.org/10.3390/nu10030317

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5872735/
https://www.ncbi.nlm.nih.gov/pubmed/29518925
http://dx.doi.org/10.3390/nu10030317

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