Selenium content of wheat for breadmaking in Scotland and the relationship between gluathione peroxidase (EC1.11.1.9) levels in whole blood and bread consumption.

MNI Barclay, A MacPherson

Research output: Contribution to journalArticle

Original languageEnglish
Pages (from-to)261 - 270
Number of pages10
JournalBritish Journal of Nutrition
Volume68
Publication statusFirst published - 1992

Keywords

  • Blood
  • Consumption
  • Content
  • Level
  • Peroxidase
  • Relationship
  • Scotland
  • Selenium
  • Selenium Content
  • Wheat

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