Selenium content in meals consumed for lunch by Sri Lankans and the effect of cooking on selenium content
DOI: https://doi.org/10.4038/cjs.v46i4.7465 | Journal eISSN: 2513-230X
Language: English
Page range: 21 - 25
Published on: Dec 12, 2017
Published by: Faculty of Science, University of Peradeniya, Sri Lanka
In partnership with: Paradigm Publishing Services
Keywords:
© 2017 K. M. S. D. Kiridena, D. S. M. De Silva, S. Wimalasena, published by Faculty of Science, University of Peradeniya, Sri Lanka
This work is licensed under the Creative Commons Attribution 4.0 License.