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Study of the effect of sample preparation and cooking on the selenium speciation of selenized potatoes by HPLC with ICP-MS and electrospray ionization MS/MS.
Infante HG, Borrego AA, Peachey E, Hearn R, O'Connor G, Barrera TG, Ariza JL.
J Agric Food Chem. 2009 Jan 14;57(1):38-45. doi: 10.1021/jf802650q.
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