Assimilation of Selenium, Copper, and Zinc in Rye Malt
Authors
Kristīna Antoņenko
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
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:
Related subjects:
© 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.