SELENIUM CONCENTRATIONS IN EDIBLE PART OF DIFFERENT CROPS CONSUMED IN JORDAN
Last updated: 05 Jan 2025
10.21608/ejarc.2011.215044
cereals, Fruits, herbs, Jordan, selenium concentration, Spices, vegetables
A.
Qatatsheh
A.
Department of Nursing, Princess Aisha Bint Al-hussein Faculty of Nursing, Al-hussein bin Talal University, Ma'an, Jordan,
K.
Altaif
Department of Nursing, Princess Aisha Bint Al-hussein Faculty of Nursing, Al-hussein bin Talal University, Ma'an, Jordan,
J.
Hesketh
E.
Institute of cell and Molecular Biosciences,
C.
Seal
J.
School of Agriculture, Food and Rural development, University of Newcastle,
S.
Aladaileh
Department of Biology, Faculty of Science, Alhussein bin Talal University, Ma'an, Jordan
A.
Said
J.
In Organic Materials Division, Industrial Chemistry Centre, Royal Scientific Society
S.
Omar
S.
Department of Nutrition and Food Processing, Faculty of Agricultural Technology, Al-Balqa Applied University, Salt, Jordan;
M.
Hararah
A.
Department of Environmental Engineering, Faculty of Engineering, Al-hussein bin Talal University, Ma'an, Jordan;
M.
Haddadin
S.
Department of Nutrition and Food Technology, Faculty of Agriculture, The University of Jordan, Amman, Jordan
62
1
30219
2011-01-01
2022-01-20
2011-01-01
118
125
2812-4847
2812-4855
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215,044
Research articles
2,144
Journal
Egyptian Journal of Agricultural Sciences
https://ejarc.journals.ekb.eg/
SELENIUM CONCENTRATIONS IN EDIBLE PART OF DIFFERENT CROPS CONSUMED IN JORDAN
Details
Type
Article
Created At
23 Jan 2023