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Filtering by: Academic Affiliation Foods and Nutrition Committee Member Conte, Frank

The effect of food processing on the bioavailability of selenium in tuna and wheat : human and rat studies

Creator:

Alexander, Anne Rose

Abstract:

Bioavailability of selenium (Se) in processed tuna and wheat products was studied in humans and rats. The protein source of the rat diets was torula yeast with Se supplied by either raw, precooked or canned tuna, or whole wheat flour, bread or bran. Sodium selenite was used as a control....

Resource Type:

Dissertation