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Assimilation of Selenium, Copper, and Zinc in Rye Malt Cover

Assimilation of Selenium, Copper, and Zinc in Rye Malt

Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences.
Volume 72 (2018): Issue 2 (June 2018)
By: Kristīna Antoņenko,  Linda Briede,  Viesturs Kreicbergs,  Arturs Vīksna and  Konstantins Bavrins  
Open Access
|May 2018

Authors

Kristīna Antoņenko

antokrist@inbox.lv

Faculty of Food Technology, Latvia University of Life Sciences and Technologies, Jelgava, Latvia

Linda Briede

Faculty of Chemistry, University of Latvia, Rīga, Latvia

Viesturs Kreicbergs

Faculty of Food Technology, Latvia University of Life Sciences and Technologies, Jelgava, Latvia

Arturs Vīksna

Faculty of Chemistry, University of Latvia, Rīga, Latvia

Konstantins Bavrins

Institute of Food Safety, Animal Health and Environment “BIOR”, Rīga, Latvia
DOI: https://doi.org/10.2478/prolas-2018-0010 | Journal eISSN: 2255-890X | Journal ISSN: 1407-009X
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Language: English
Page range: 65 - 70
Submitted on: Oct 5, 2016
|
Accepted on: Nov 15, 2017
|
Published on: May 8, 2018
Published by: Latvian Academy of Sciences
In partnership with: Paradigm Publishing Services
Publication frequency: 6 issues per year
Keywords:
selenium,
copper,
zinc,
assimilation,
rye malt,
germination
Related subjects:
General interest,
Mathematics,
General mathematics

© 2018 Kristīna Antoņenko, Linda Briede, Viesturs Kreicbergs, Arturs Vīksna, Konstantins Bavrins, published by Latvian Academy of Sciences
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

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