"
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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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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