Comparative study of the effects of selenium yeast and sodium selenite on selenium content and nutrient quality in broccoli florets ( Brassica oleracea L. var. italica )-Reference-Cited by-同舟云学术

Comparative study of the effects of selenium yeast and sodium selenite on selenium content and nutrient quality in broccoli florets ( Brassica oleracea L. var. italica )

Published:2021-09-16 Issue: Volume: Page:
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Gui Jia‐Ying¹,Rao Shen²^ORCID,Gou Yuanyuan¹,Xu Feng¹^ORCID,Cheng Shuiyuan²

Affiliation:

1. College of Horticulture and Gardening Yangtze University Jingzhou China

2. School of Modern Industry for Selenium Science and Engineering National R&D Center for Se‐rich Agricultural Products Processing Technology Wuhan Polytechnic University Wuhan 430023 China

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.11511

Reference65 articles.

1. Characterization of glucosinolates in 80 broccoli genotypes and different organs using UHPLC-Triple-TOF-MS method

2. Supplementation of the Diet by Exogenous Myrosinase via Mustard Seeds to Increase the Bioavailability of Sulforaphane in Healthy Human Subjects after the Consumption of Cooked Broccoli

3. Environmental Selenium and Human Health: an Update

4. Supplementation of Micronutrient Selenium in Metabolic Diseases: Its Role as an Antioxidant

5. Status and risks of selenium deficiency in a traditional selenium-deficient area in Northeast China

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