Cite
HARVARD Citation
Zhou, F. et al. (2021). Influence of processing methods and exogenous selenium species on the content and in vitro bioaccessibility of selenium in Pleurotus eryngii. Food chemistry. p. . [Online].
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Zhou, F. et al. (2021). Influence of processing methods and exogenous selenium species on the content and in vitro bioaccessibility of selenium in Pleurotus eryngii. Food chemistry. p. . [Online].