Enhancing the quality and health benefits of fresh noodles: The impact of selenium-enriched wheat flour on physicochemical properties and nutritional value

作者：Zhi‐Hong Zhang, Huiyue Wang, Zhankai Zhang, Xiaolan Li, Shuncai Wang, Xianli Gao · 发表于：Food Chemistry · 年份：2025 · DOI：10.1016/j.foodchem.2025.145506 · 被引用次数：6 · 研究领域：Selenium in Biological Systems、Phytase and its Applications、Heavy Metals in Plants