Fatty Acids, Mercury, and Methylmercury Bioaccessibility in Salmon (Salmo Salar) Using an in Vitro Model: Effect of Culinary Treatment

AuthID
 P-00A-ASB
7
Author(s)
Tipo de Documento
Article
Year published
2015
Publicado
in FOOD CHEMISTRY, ISSN: 0308-8146
Volume: 185, Páginas: 268-276 (9)
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Publication Identifiers
SCOPUS: 2-s2.0-84927136556
Wos: WOS:000355027100035
Source Identifiers
ISSN: 0308-8146
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