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

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

Scotland's Rural College

Research output: Contribution to journal › Article › peer-review

Original language	English
Pages (from-to)	261 - 270
Number of pages	10
Journal	British Journal of Nutrition
Volume	68
Publication status	First 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 = "1475-2662",

publisher = "Cambridge University Press",

}

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

SN - 1475-2662

VL - 68

SP - 261

EP - 270

JO - British Journal of Nutrition

JF - British Journal of Nutrition

ER -