Bioaccessibility of selenium from cooked rice as determined in a simulator of the human intestinal tract (SHIME)
- Author
- Guo-Xin Sun, Tom Van de Wiele (UGent) , Pradeep Alava, Filip Tack (UGent) and Gijs Du Laing (UGent)
- Organization
- Keywords
- oral bioavailability, selenium, gut microflora, SHIME, rice, VITRO DIGESTION MODELS, MICROBIAL ECOSYSTEM, GASTROINTESTINAL-TRACT, FOOD, BIOAVAILABILITY, COOKING, CHINA, SOIL, MICROORGANISMS, METAL(LOID)S
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Citation
Please use this url to cite or link to this publication: http://hdl.handle.net/1854/LU-8543064
- MLA
- Sun, Guo-Xin, et al. “Bioaccessibility of Selenium from Cooked Rice as Determined in a Simulator of the Human Intestinal Tract (SHIME).” JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, vol. 97, no. 11, 2017, pp. 3540–45, doi:10.1002/jsfa.8208.
- APA
- Sun, G.-X., Van de Wiele, T., Alava, P., Tack, F., & Du Laing, G. (2017). Bioaccessibility of selenium from cooked rice as determined in a simulator of the human intestinal tract (SHIME). JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 97(11), 3540–3545. https://doi.org/10.1002/jsfa.8208
- Chicago author-date
- Sun, Guo-Xin, Tom Van de Wiele, Pradeep Alava, Filip Tack, and Gijs Du Laing. 2017. “Bioaccessibility of Selenium from Cooked Rice as Determined in a Simulator of the Human Intestinal Tract (SHIME).” JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 97 (11): 3540–45. https://doi.org/10.1002/jsfa.8208.
- Chicago author-date (all authors)
- Sun, Guo-Xin, Tom Van de Wiele, Pradeep Alava, Filip Tack, and Gijs Du Laing. 2017. “Bioaccessibility of Selenium from Cooked Rice as Determined in a Simulator of the Human Intestinal Tract (SHIME).” JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 97 (11): 3540–3545. doi:10.1002/jsfa.8208.
- Vancouver
- 1.Sun G-X, Van de Wiele T, Alava P, Tack F, Du Laing G. Bioaccessibility of selenium from cooked rice as determined in a simulator of the human intestinal tract (SHIME). JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE. 2017;97(11):3540–5.
- IEEE
- [1]G.-X. Sun, T. Van de Wiele, P. Alava, F. Tack, and G. Du Laing, “Bioaccessibility of selenium from cooked rice as determined in a simulator of the human intestinal tract (SHIME),” JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, vol. 97, no. 11, pp. 3540–3545, 2017.
@article{8543064,
author = {{Sun, Guo-Xin and Van de Wiele, Tom and Alava, Pradeep and Tack, Filip and Du Laing, Gijs}},
issn = {{0022-5142}},
journal = {{JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE}},
keywords = {{oral bioavailability,selenium,gut microflora,SHIME,rice,VITRO DIGESTION MODELS,MICROBIAL ECOSYSTEM,GASTROINTESTINAL-TRACT,FOOD,BIOAVAILABILITY,COOKING,CHINA,SOIL,MICROORGANISMS,METAL(LOID)S}},
language = {{eng}},
number = {{11}},
pages = {{3540--3545}},
title = {{Bioaccessibility of selenium from cooked rice as determined in a simulator of the human intestinal tract (SHIME)}},
url = {{http://doi.org/10.1002/jsfa.8208}},
volume = {{97}},
year = {{2017}},
}
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