@article{bf05f85b7c8a4284ac929fb9a8293513,
title = "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.",
keywords = "Blood, Consumption, Content, Level, Peroxidase, Relationship, Scotland, Selenium, Selenium Content, Wheat",
author = "MNI Barclay and A MacPherson",
year = "1992",
language = "English",
volume = "68",
pages = "261 -- 270",
journal = "British Journal of Nutrition",
issn = "1475-2662",
publisher = "Cambridge University Press",
}