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[DOI] [PMC free article] [PubMed] [Google Scholar] Gao B
Acta Physiol Hung
Most foods and beverages have a low iodine content in their native state, while seafood, certain brown algae (kelp), sea fish and seaweed as well as eggs, milk products, bread and food prepared with iodinated salt are the major sources of nutritional intake
Insights into the pathogenesis of neurodegenerative diseases: focus on mitochondrial dysfunction and oxidative stress
Arabidopsis root growth dependence on glutathione is linked to auxin transport
A sample size of 120 subjects (4 arms
