Effects of Chinese Cooking Methods on the Content and Speciation of Selenium in Selenium Bio-Fortified Cereals and Soybeans

Effects of Chinese Cooking Methods on the Content and Speciation of Selenium in Selenium Bio-Fortified Cereals and Soybeans

Cereals and soybeans are the main food sources for the majority of Chinese. This study evaluated the effects of four common cooking methods including steaming, boiling, frying, and milking on selenium (Se) content and speciation in seven selenium bio-fortified cereals and soybeans samples. The Se co...

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Bibliographic Details
Main Authors: Xiaoqi Lu, Zisen He, Zhiqing Lin, Yuanyuan Zhu, Linxi Yuan, Ying Liu, Xuebin Yin
Format: Article
Language:English
Published: MDPI AG 2018-03-01
Series:Nutrients
Subjects:
cereals
soybean
selenium speciation
cooking
biofortification
Online Access:http://www.mdpi.com/2072-6643/10/3/317

Internet

http://www.mdpi.com/2072-6643/10/3/317

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