Selenium Biofortification in Rice (Oryza sativa L.) Sprouting: Effects on Se Yield and Nutritional Traits with Focus on Phenolic Acid Profile
Author:
Affiliation:
1. Department of Agricultural, Food and Environmental Sciences, University of Perugia, 06121 Perugia, Italy
2. Department for Sustainable Food Process, Università Cattolica del Sacro Cuore of Piacenza, 29100 Piacenza, Italy
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.8b00127
Reference55 articles.
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5. Se-enrichment of cucumber ( Cucumis sativus L.), lettuce ( Lactuca sativa L.) and tomato (Solanum lycopersicum L. Karst) through fortification in pre-transplanting
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