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Effect of Steaming on the Selenium Form, Structure, and Bioavailability of Selenopolysaccharides from Chlamys Nobilis

Junyang Yang,Junting Cai,Zhongqin Chen,Mingtang Tan,Huina Zheng,Jialong Gao,Haisheng Lin,Guoping Zhu,Wenhong Cao

Food Chemistry（2025）

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Key words
Chlamys nobilis,Steaming,Selenopolysaccharides,Bioavailability
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