Effects of Chinese cooking methods on the content and speciation of selenium in selenium bio-fortified cereals and soybeans

Xiaoqi Lu, Zisen He, Zhiqing Lin, Yuanyuan Zhu, Linxi Yuan, Ying Liu, Xuebin Yin*

*Corresponding author for this work

Research output: Contribution to journal › Article › peer-review

43 Citations (Scopus)

Fingerprint

Dive into the research topics of 'Effects of Chinese cooking methods on the content and speciation of selenium in selenium bio-fortified cereals and soybeans'. Together they form a unique fingerprint.