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pro vyhledávání: '"HOU Hong-fang"'
Autor:
LI Pan-pan, CUI Wan-jing, HOU Hong-fang, ZHENG Jing-yu, PAN Xiu-yun, GUO Ya-fei, DENG Tian-long
Publikováno v:
Yankuang ceshi, Vol 39, Iss 1, Pp 108-114 (2020)
BACKGROUND At present, iodine content in edible salt and kelp products is mainly determined as the form of total iodine content, but the speciation analysis of inorganic iodine and organic iodine mainly relies on the hyphenated techniques of large-sc
Externí odkaz:
https://doaj.org/article/25a9316c58c446639f0ccbc8a09163e2
