Effect of Rennet Type on Selenium Retention and Its In-Vitro Bioaccessibility in Se-Enriched Edam Cheese: An Exploratory Study.
- DOI
- 10.3390/foods15173123
- Published
- 2026 Sep 2
- Container
- Foods (Basel, Switzerland)
- Publisher
- Not recorded
- Open access
- yes
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Cite this work
BibTeX
@article{allodium:10.3390/foods15173123,
title = {Effect of Rennet Type on Selenium Retention and Its In-Vitro Bioaccessibility in Se-Enriched Edam Cheese: An Exploratory Study.},
author = {Praus L and Legarová V and Kejdová Rysová L and Šrámek M and Kaplan L and Sedlář O and Tlustoš P and Száková J},
year = {2026},
journal = {Foods (Basel, Switzerland)},
doi = {10.3390/foods15173123},
url = {https://doi.org/10.3390/foods15173123}
}RIS
TY - JOUR TI - Effect of Rennet Type on Selenium Retention and Its In-Vitro Bioaccessibility in Se-Enriched Edam Cheese: An Exploratory Study. AU - Praus L AU - Legarová V AU - Kejdová Rysová L AU - Šrámek M AU - Kaplan L AU - Sedlář O AU - Tlustoš P AU - Száková J PY - 2026 JO - Foods (Basel, Switzerland) DO - 10.3390/foods15173123 UR - https://doi.org/10.3390/foods15173123 ER -
APA
L, P., V, L., L, K. R., M, Š., L, K., O, S., P, T., & J, S. (2026). Effect of Rennet Type on Selenium Retention and Its In-Vitro Bioaccessibility in Se-Enriched Edam Cheese: An Exploratory Study.. Foods (Basel, Switzerland). https://doi.org/10.3390/foods15173123
Source records
- pubmed · retrieved 2026-09-26T14:35:39.555Z