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Speciation of Se in Bertholletia excelsa (Brazil nut): A hard nut to crack?

Emmie Dumont (UGent) , L DE PAUW, Frank Vanhaecke (UGent) and Rita Cornelis (UGent)
(2006) FOOD CHEMISTRY. 95(4). p.684-692
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Chicago
Dumont, Emmie, L DE PAUW, Frank Vanhaecke, and Rita Cornelis. 2006. “Speciation of Se in Bertholletia Excelsa (Brazil Nut): A Hard Nut to Crack?” Food Chemistry 95 (4): 684–692.
APA
Dumont, Emmie, DE PAUW, L., Vanhaecke, F., & Cornelis, R. (2006). Speciation of Se in Bertholletia excelsa (Brazil nut): A hard nut to crack? FOOD CHEMISTRY, 95(4), 684–692.
Vancouver
1.
Dumont E, DE PAUW L, Vanhaecke F, Cornelis R. Speciation of Se in Bertholletia excelsa (Brazil nut): A hard nut to crack? FOOD CHEMISTRY. ELSEVIER SCI LTD; 2006;95(4):684–92.
MLA
Dumont, Emmie, L DE PAUW, Frank Vanhaecke, et al. “Speciation of Se in Bertholletia Excelsa (Brazil Nut): A Hard Nut to Crack?” FOOD CHEMISTRY 95.4 (2006): 684–692. Print.
@article{323636,
  author       = {Dumont, Emmie and DE PAUW, L and Vanhaecke, Frank and Cornelis, Rita},
  issn         = {0308-8146},
  journal      = {FOOD CHEMISTRY},
  language     = {eng},
  number       = {4},
  pages        = {684--692},
  publisher    = {ELSEVIER SCI LTD},
  title        = {Speciation of Se in Bertholletia excelsa (Brazil nut): A hard nut to crack?},
  volume       = {95},
  year         = {2006},
}

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