Article Versions Notes

Lu X, He Z, Lin Z, Zhu Y, Yuan L, Liu Y, Yin X. Effects of Chinese Cooking Methods on the Content and Speciation of Selenium in Selenium Bio-Fortified Cereals and Soybeans. Nutrients. 2018; 10(3):317. https://doi.org/10.3390/nu10030317

Lu, Xiaoqi, Zisen He, Zhiqing Lin, Yuanyuan Zhu, Linxi Yuan, Ying Liu, and Xuebin Yin. 2018. "Effects of Chinese Cooking Methods on the Content and Speciation of Selenium in Selenium Bio-Fortified Cereals and Soybeans" Nutrients 10, no. 3: 317. https://doi.org/10.3390/nu10030317

Lu, X., He, Z., Lin, Z., Zhu, Y., Yuan, L., Liu, Y., & Yin, X. (2018). Effects of Chinese Cooking Methods on the Content and Speciation of Selenium in Selenium Bio-Fortified Cereals and Soybeans. Nutrients, 10(3), 317. https://doi.org/10.3390/nu10030317