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

Biofortification of crops with exogenous iodine is a novel strategy to control iodine deficiency disorders (IDD). The bioaccessibility of iodine (BI) in the biofortified vegetables in the course of soaking, cooking and digestion, were examined. Under hydroponics, the concentration of iodine in leafs...

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Detalhes bibliográficos
Publicado no:J Food Sci Technol
Main Authors: Li, Rui, Li, De-Wang, Yan, Ai-Lan, Hong, Chun-Lai, Liu, Hui-Ping, Pan, Le-Hua, Song, Ming-Yi, Dai, Zhi-Xi, Ye, Ming-Li, Weng, Huan-Xin
Formato: Artigo
Idioma:Inglês
Publicado em: Springer India 2017
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Original Article
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC5756222/
https://ncbi.nlm.nih.gov/pubmed/29358829
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-017-2946-4
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