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 journalArticleResearchpeer-review

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

Cite this

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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 = "0007-1145",
publisher = "Cambridge University Press",

}

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. / Barclay, MNI; MacPherson, A.

In: British Journal of Nutrition, Vol. 68, 1992, p. 261 - 270.

Research output: Contribution to journalArticleResearchpeer-review

TY - JOUR

T1 - 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.

AU - Barclay, MNI

AU - MacPherson, A

PY - 1992

Y1 - 1992

KW - Blood

KW - Consumption

KW - Content

KW - Level

KW - Peroxidase

KW - Relationship

KW - Scotland

KW - Selenium

KW - Selenium Content

KW - Wheat

M3 - Article

VL - 68

SP - 261

EP - 270

JO - British Journal of Nutrition

JF - British Journal of Nutrition

SN - 0007-1145

ER -