Bioavailability of selenium from selenium‐enriched garlic

Author:

Ip Clement,Lisk Donald J.

Publisher

Informa UK Limited

Subject

Cancer Research,Nutrition and Dietetics,Oncology,Medicine (miscellaneous)

Cited by 34 articles. 订阅此论文施引文献 订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献

1. Designing selenium functional foods and beverages: A review;Food Research International;2019-06

2. Effects of common cooking heat treatments on selenium content and speciation in garlic;Journal of Food Composition and Analysis;2018-07

3. In vivo and in vitro testing for selenium and selenium compounds bioavailability assessment in foodstuff;Critical Reviews in Food Science and Nutrition;2015-04-21

4. Allium sativum;Edible Medicinal and Non Medicinal Plants;2014-10-17

5. Effect of Selenium Treatment on Mineral Nutrition, Bulb Size, and Antioxidant Properties of Garlic (Allium sativum L.);Journal of Agricultural and Food Chemistry;2011-04-26

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