Comparison of the Selenium Contents of Vegetables of the Genus Allium Measured by Fluorometry and Neutron Activation Analysis

Katuhiko NodaFaculty of Education, Tokushima University, Tokushima770, Japan

Haruo TaniguchiFaculty of Education, Tokushima University, Tokushima770, Japan

Shogo SuzukiAtomic Energy Research Laboratory, Musashi Institute of Technology, Kawasaki215, Japan

Shoji HiraiAtomic Energy Research Laboratory, Musashi Institute of Technology, Kawasaki215, Japan

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Gruffydd Roger Fenwick, Anthony Bryan Hanley & JohnR. Whitaker. (1985) The genus allium—Part 3. C R C Critical Reviews in Food Science and Nutrition 23:1, pages 1-73.
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GruffyddR. Fenwick, AnthonyB. Hanley & JohnR. Whitaker. (1985) The genus allium. Part 2. C R C Critical Reviews in Food Science and Nutrition 22:4, pages 273-377.
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Gruffydd Roger Fenwick, Anthony Bryan Hanley & JohnR. Whitaker. (1985) The genus allium— part 1. C R C Critical Reviews in Food Science and Nutrition 22:3, pages 199-271.
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Comparison of the Selenium Contents of Vegetables of the Genus Allium Measured by Fluorometry and Neutron Activation Analysis

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Comparison of the Selenium Contents of Vegetables of the Genus Allium Measured by Fluorometry and Neutron Activation Analysis

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