Reduction of iodate in iodated salt to iodide during cooking with iodine as measured by an improved HPLC/ICP–MS method

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Title
Reduction of iodate in iodated salt to iodide during cooking with iodine as measured by an improved HPLC/ICP–MS method
Authors
Keywords
Iodated salt, Iodate, Iodide, HPLC/ICP–MS, Cooking, IDD
Journal
JOURNAL OF NUTRITIONAL BIOCHEMISTRY
Volume 42, Issue -, Pages 95-100
Publisher
Elsevier BV
Online
2016-12-30
DOI
10.1016/j.jnutbio.2016.12.009

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