Yoshida, Munehiro <br/><br/>
Composition of chemical species of selenium contained in selenium-enriched shiitake mushroom and vegetables determined by high performance liquid chromatography with inductively coupled plasma mass spectrometry.  [electronic resource] 

 -  Journal of nutritional science and vitaminology  Jun 2005 
 - 194-9 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>0301-4800 
<br/><br/><label>Standard No.: </label>10.3177/jnsv.51.194  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Chromatography, High Pressure Liquid--methods<br/>Fertilizers<br/>Food, Fortified--analysis<br/>Garlic--chemistry<br/>Mass Spectrometry--methods<br/>Onions--chemistry<br/>Peptide Hydrolases--metabolism<br/>Plant Roots--chemistry<br/>Selenic Acid<br/>Selenium--analysis<br/>Selenium Compounds--analysis<br/>Selenomethionine--analysis<br/>Shiitake Mushrooms--chemistry<br/>Sodium Selenite--analysis<br/>Vegetables--chemistry