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, S. J. Fairweather-Tait, M. R. Broadley, S. J. Dickinson, I. Foot, P. Knott, S. P. McGrath, H. Mowat, K. Norman, P. R. Scott, J. L. Stroud, M. Tucker, P. J. White, F. J. Zhao, R. Hurst*

*Corresponding author for this work

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