Effect of boiling and frying on the selenium content, speciation, and in vitro bioaccessibility of selenium-biofortified potato (Solanum tuberosum L.) - Concepedia

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Effect of boiling and frying on the selenium content, speciation, and in vitro bioaccessibility of selenium-biofortified potato (Solanum tuberosum L.)

48

Citations

30

References

2021

Year

Zhou Dong, Yanhui Liu, Gang Dong, Hui Wu

Food ChemistryVitro BioaccessibilityBotanySelenium DeficiencySelenium-biofortified PotatoToxicologySelenium ContentPhytotoxicityFood ToxicologyVegetable ProductionHealth Sciences

References

	Year	Citations

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