Li, N.; Geng, Z.; Guo, Y.; Dai, X.; Zhu, W.; Yao, L.; Jiang, Y.; Wang, X.; Dong, H.; Wang, H.;
et al. Evaluation of the Bioavailability of Iodine and Arsenic in Raw and Cooked Saccharina japonica Based on Simulated Digestion/Caco-2 Cell Model. Foods 2024, 13, 2864.
https://doi.org/10.3390/foods13182864
AMA Style
Li N, Geng Z, Guo Y, Dai X, Zhu W, Yao L, Jiang Y, Wang X, Dong H, Wang H,
et al. Evaluation of the Bioavailability of Iodine and Arsenic in Raw and Cooked Saccharina japonica Based on Simulated Digestion/Caco-2 Cell Model. Foods. 2024; 13(18):2864.
https://doi.org/10.3390/foods13182864
Chicago/Turabian Style
Li, Na, Zhaomeng Geng, Yingying Guo, Xinyue Dai, Wenjia Zhu, Lin Yao, Yanhua Jiang, Xiaojuan Wang, Hao Dong, Huijie Wang,
and et al. 2024. "Evaluation of the Bioavailability of Iodine and Arsenic in Raw and Cooked Saccharina japonica Based on Simulated Digestion/Caco-2 Cell Model" Foods 13, no. 18: 2864.
https://doi.org/10.3390/foods13182864
APA Style
Li, N., Geng, Z., Guo, Y., Dai, X., Zhu, W., Yao, L., Jiang, Y., Wang, X., Dong, H., Wang, H., & Wang, L.
(2024). Evaluation of the Bioavailability of Iodine and Arsenic in Raw and Cooked Saccharina japonica Based on Simulated Digestion/Caco-2 Cell Model. Foods, 13(18), 2864.
https://doi.org/10.3390/foods13182864
