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Dong, Z., Liu, Y., Dong, G. and Wu, H. (2021) Effect of Boiling and Frying on the Selenium Content, Speciation, and in Vitro Bioaccessibility of Selenium-Biofortified Potato (Solanum tuberosum L.). Food Chemistry, 348, Article ID: 129150.
https://doi.org/10.1016/j.foodchem.2021.129150

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