Selenium concentration and speciation in biofortified flour and bread: Retention of selenium during grain biofortification, processing and production of Se-enriched food
D.J. Hart, Susan J. Fairweather‐Tait, Martin R. Broadley, S.J. Dickinson, I. Foot, P. Knott, S. P. McGrath, H. Mowat, Keith Norman, P. R. Scott, Jacqueline L. Stroud, Mark Tucker, Philip J. White, Fang-jie Zhao, Rachel Hurst (2010). Selenium concentration and speciation in biofortified flour and bread: Retention of selenium during grain biofortification, processing and production of Se-enriched food. Food Chemistry, 126(4), pp. 1771-1778, DOI: 10.1016/j.foodchem.2010.12.079.
