Current Knowledge on Selenium Biofortification to Improve the Nutraceutical Profile of Food: A Comprehensive Review-Reference-Cited by-同舟云学术

Current Knowledge on Selenium Biofortification to Improve the Nutraceutical Profile of Food: A Comprehensive Review

Published:2020-03-17 Issue:14 Volume:68 Page:4075-4097
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

D’Amato Roberto¹^ORCID,Regni Luca¹,Falcinelli Beatrice¹^ORCID,Mattioli Simona¹^ORCID,Benincasa Paolo¹^ORCID,Dal Bosco Alessandro¹,Pacheco Pablo²,Proietti Primo¹,Troni Elisabetta¹,Santi Claudio³,Businelli Daniela¹

Affiliation:

1. Department of Agricultural, Food and Environmental Sciences, University of Perugia, Perugia 06123, Italy

2. Instituto de Química de San Luis, INQUISAL, Centro Científico-Tecnológico de San Luis (CCT-San Luis), Consejo Nacional de Investigaciones Científicas − Universidad Nacional de San Luis, Chacabuco y Pedernera, Ciudad de San Luis 5700, Argentina

3. Department of Pharmaceutical Sciences, University of Perugia, Perugia 06123, Italy

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

http://pubs.acs.org/doi/pdf/10.1021/acs.jafc.0c00172

Reference165 articles.

1. SELENIUM AS AN INTEGRAL PART OF FACTOR 3 AGAINST DIETARY NECROTIC LIVER DEGENERATION

2. Selenium and plants

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