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Professor Cheng Shuiyuan, director of the National Selenium-enriched Agricultural Products Processing Technology Research and Development Center, and a plant selenium-enriched scientific research team led by Professor Xu Feng from Yangtze University, completed the effect of sodium selenite and selenium yeast on the selenium content, nutritional quality and antioxidant activity of broccoli curds Comparative study, the result was published in the international academic journal Journal of the Science of Food and titled "Comparative study of the effects of selenium yeast and sodium selenite on selenium content and nutrient quality in broccoli florets ( Brassica oleraceaL.
Broccoli is a popular vegetable and has always been known as the "Queen of Vegetables"
In this study, different concentrations of selenium yeast and sodium selenite solution were applied to broccoli roots, and the selenium concentration gradient was set to 0, 0.
Project funding
The project was funded by the Hubei Provincial Technological Innovation Special Project (Major Project, 2019ABA113) and the Hubei Provincial Key Research and Development Program (2020BBA043)
