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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

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

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