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Abstract Selenium biofortification is increasingly applied to improve selenium contents in the edible parts of crops. Potato (Solanum tuberosum L.) is a major food crop with wide availability of consumption,… Click to show full abstract
Abstract Selenium biofortification is increasingly applied to improve selenium contents in the edible parts of crops. Potato (Solanum tuberosum L.) is a major food crop with wide availability of consumption, which is suitable for selenium biofortification. However, the processing and product quality of selenium-enriched potatoes has rarely been reported. Herein, selenium-enriched potato tubers (0.24 mg kg-1 fresh weight) were used to investigate selenium retention, loss details, and quality changes in different processed products. Final selenium contents of the products varied with different processing methods (P 30 μm) (P
Journal Title: Journal of Food Composition and Analysis
Year Published: 2021
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