Effects of Processing and Storage Conditions on Selenomethionine Content in Edamame Determined by Gas Chromatography-Mass Spectrometry
ZHANG Hao1，MO Hai-zhen1，ZHOU Quan-xia1，ZHANG Min2
FOOD SCIENCE . 2010, (14): 216 -220 .  DOI: 10.7506/spkx1002-6630-201014049