"
Iodine Content of Processed Foods and Condiments Sampled in China, 2017-2019"
written by Zhu Wang, Jun Wang, Weisheng Xu, Jing Xu, Xiuwei Li, Jia Zhao, Guodong Wang, Xiaoguang Yang,
published by
Food and Nutrition Sciences,
Vol.12 No.12, 2021
has been cited by the following article(s):
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[1]
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Collaborative Study for Iodine Monitoring in Mandatory Direct-Iodized Sauce in Thailand
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Foods,
2023 |
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[2]
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Antinutrients in herbal products: An assessment of nitrate, phytate, oxalate, and cyanide in commonly consumed herbal snuffs in Sokoto, Nigeria
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Nurse and Holistic …,
2023 |
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[3]
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Quantification of iodine in salt, foods; and determination of knowledge and pattern of consumption of iodine containing food materials in Sokoto State, Nigeria
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Kalasin University Journal of …,
2023 |
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[4]
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The selection of the optimal impregnation conditions of vegetable matrices with iodine
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Molecules,
2022 |
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[1]
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ANTINUTRIENTS IN HERBAL PRODUCTS: AN ASSESSMENT OF NITRATE, PHYTATE, OXALATE, AND CYANIDE IN COMMONLY CONSUMED HERBAL SNUFFS IN SOKOTO, NIGERIA
Nurse and Holistic Care,
2023
DOI:10.33086/nhc.v3i2.4730
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[2]
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The Selection of the Optimal Impregnation Conditions of Vegetable Matrices with Iodine
Molecules,
2022
DOI:10.3390/molecules27103351
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