Li, R. ., Li, D. ., Yan, A. ., Hong, C. ., Liu, H. ., Pan, L. ., … Weng, H. . (2018). The bioaccessibility of iodine in the biofortified vegetables throughout cooking and simulated digestion. Journal of Food Science and Technology, 55(1), 366-375. https://doi.org/10.1007/s13197-017-2946-4