Selenium Content of Common Indian Cereals, Pulses, and Spices-Reference-Cited by-同舟云学术

Selenium Content of Common Indian Cereals, Pulses, and Spices

Published:1997-07-01 Issue:7 Volume:45 Page:2565-2568
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Abhay Kumar ¹,Krishnaswamy Kamala¹

Affiliation:

1. Food and Drug Toxicology Research Center, National Institute of Nutrition, Indian Council of Medical Research, Jamai Osmania P.O., Hyderabad 500 007, India

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf960920u

Reference27 articles.

1. Selenium content of food consumed by Egyptians

2. Type I iodothyronine deiodinase is a selenocysteine-containing enzyme

3. Selenium content of Bangladeshi rice by chemical and biological assay

4. Selenium in Foods Produced and Consumed in Greece

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