Vu, Dai Long <br/><br/>
In vitro bioaccessibility of selenoamino acids from selenium (Se)-enriched Chlorella vulgaris biomass in comparison to selenized yeast; a Se-enriched food supplement; and Se-rich foods.  [electronic resource] 

 -  Food chemistry  May 2019 
 - 12-19 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1873-7072 
<br/><br/><label>Standard No.: </label>10.1016/j.foodchem.2018.12.004  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Biomass<br/>Chlorella vulgaris--metabolism<br/>Chromatography, High Pressure Liquid<br/>Dietary Supplements--analysis<br/>Food, Fortified--analysis<br/>Gas Chromatography-Mass Spectrometry--methods<br/>Limit of Detection<br/>Mass Spectrometry--methods<br/>Saccharomyces cerevisiae--metabolism<br/>Selenium--chemistry<br/>Selenocysteine--analysis<br/>Selenomethionine--analysis<br/>Temperature