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Journal: Foods, 2022
Volume: 11
Number: 1808
Article:
Effect of Different Cooking Methods on Selenium Content of Fish Commonly Consumed in Thailand
Authors:
by
Alongkote Singhato, Kunchit Judprasong, Piyanut Sridonpai, Nunnapus Laitip, Nattikarn Ornthai, Charun Yafa and Chanika Chimkerd
Link:
https://www.mdpi.com/2304-8158/11/12/1808
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