Selenium content in meals consumed for lunch by Sri Lankans and the effect of cooking on selenium content
The selenium (Se) content in meals consumed by Sri Lankans for lunch, composed of fixed and random menus, was determined using Hydride Generation Atomic Absorption Spectrometer. The samples were obtained from five districts in Sri Lanka. The Se content (μg/kg) in meals of fixed and random menus was...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Faculty of Science, University of Peradeniya, Sri Lanka
2017-12-01
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| Series: | Ceylon Journal of Science |
| Subjects: | |
| Online Access: | https://cjs.sljol.info/articles/7465 |