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Journal: Nutrients, 2018
Volume: 10
Number: 317
Article:
Effects of Chinese Cooking Methods on the Content and Speciation of Selenium in Selenium Bio-Fortified Cereals and Soybeans
Authors:
by
Xiaoqi Lu, Zisen He, Zhiqing Lin, Yuanyuan Zhu, Linxi Yuan, Ying Liu and Xuebin Yin
Link:
https://www.mdpi.com/2072-6643/10/3/317
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