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Effect of Different Cooking Methods on Selenium Content of Fish Commonly Consumed in Thailand.
Singhato, Alongkote; Judprasong, Kunchit; Sridonpai, Piyanut; Laitip, Nunnapus; Ornthai, Nattikarn; Yafa, Charun; Chimkerd, Chanika.
Afiliación
  • Singhato A; Doctor of Philosophy Program in Nutrition, Faculty of Medicine Ramathibodi Hospital and Institute of Nutrition, Mahidol University, Nakhon Pathom 73170, Thailand.
  • Judprasong K; Institute of Nutrition, Mahidol University, Salaya, Phutthamonthon, Nakhon Pathom 73170, Thailand.
  • Sridonpai P; Institute of Nutrition, Mahidol University, Salaya, Phutthamonthon, Nakhon Pathom 73170, Thailand.
  • Laitip N; Chemical Metrology and Biometry Department, National Institute of Metrology (Thailand), Pathum Thani 12120, Thailand.
  • Ornthai N; Chemical Metrology and Biometry Department, National Institute of Metrology (Thailand), Pathum Thani 12120, Thailand.
  • Yafa C; Chemical Metrology and Biometry Department, National Institute of Metrology (Thailand), Pathum Thani 12120, Thailand.
  • Chimkerd C; Institute of Nutrition, Mahidol University, Salaya, Phutthamonthon, Nakhon Pathom 73170, Thailand.
Foods ; 11(12)2022 Jun 19.
Article en En | MEDLINE | ID: mdl-35742006
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Texto completo: 1 Banco de datos: MEDLINE Idioma: En Revista: Foods Año: 2022 Tipo del documento: Article País de afiliación: Tailandia
Texto completo
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PubMed Links
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Texto completo: 1 Banco de datos: MEDLINE Idioma: En Revista: Foods Año: 2022 Tipo del documento: Article País de afiliación: Tailandia