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Journal: Nutrients, 2018
Volume: 10
Number: 317
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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