Investigation of iodine bioavailability from chicken eggs versus iodized kitchen salt with in vitro method

European Food Research and Technology

Volumn 234, Issue 5, 2012, Pages 913-919

  Lipiec, Elzbieta ^a   Warowicka, Olga ^a   Ruzik, Lena ^a   Zhou, Ying ^b   Jarosz, Maciej ^a   Połeć Pawlak, Katarzyna ^a  

^a WARSAW UNIVERSITY OF TECHNOLOGY   (Poland)

^b ZHEJIANG UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

Bioavailability; Chicken egg; Food analysis; Iodine; Iodized kitchen salt; Speciation analysis

Indexed keywords

ASSESSMENT METHODS; BIOAVAILABILITY; BIOAVAILABILITY STUDY; CHICKEN EGG; ENZYMATIC EXTRACTION; FOOD ANALYSIS; IN-VITRO; SEC-ICP-MS; SPECIATION ANALYSIS; TOTAL CONTENT;

ANIMALS; BIOCHEMISTRY; INDUCTIVELY COUPLED PLASMA MASS SPECTROMETRY; IODINE; KITCHENS;

CHEMICAL CONTAMINATION;

EID: 84862780428     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-012-1693-z     Document Type: Article

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