The bioaccessibility of iodine in the biofortified vegetables throughout cooking and simulated digestion.

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作者： Rui,Li ^[1] ; De-Wang,Li ^[2] ; Ai-Lan,Yan ^[1] ; Chun-Lai,Hong ^[1] ; Hui-Ping,Liu ^[3] ; Le-Hua,Pan ^[1] ; Ming-Yi,Song ^[4] ; Zhi-Xi,Dai ^[2] ; Ming-Li,Ye ^[1] ; Huan-Xin,Weng ^[5]

作者单位： 1Institute of Environment and Biogeochemistry, Zhejiang University, Hangzhou, 310027 China. ^[1] 2Geological Research Center for Agricultural Application, China Geological Survey, Hangzhou, 310007 China. ^[2] Zhejiang Agriculture Academy of Sciences, Hangzhou, 310021 China. ^[3] 4Lawrence Berkeley National Laboratory, Berkeley, CA 94720 USA. ^[4] 5The Jack H. Skirball Center for Chemical Biology and Proteomics, The Salk Institute of Biological Studies, 10010 North Torrey Pines Road, La Jolla, CA 92037 USA. ^[5] 6School of Earth Sciences, Zhejiang University, 38 Zheda Road, Hangzhou, 310027 Zhejiang Province China. ^[6]

关键词 Bioaccessibility of iodine Biofortification Iodine deficiency disorders (IDD)Iodine-rich vegetable Iodized salt

DOI 10.1007/s13197-017-2946-4

PMID 29358829

发布时间 2020-09-30

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准确一般字义偏差语意偏离译文作用小提交