Influence of Culinary Treatment on the Concentration and on the Bioavailability of Cadmium, Chromium, Copper, and Lead in Seafood
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Title
Influence of Culinary Treatment on the Concentration and on the Bioavailability of Cadmium, Chromium, Copper, and Lead in Seafood
Authors
Keywords
Seafood analysis, Food safety, Culinary treatments, Metals concentration, Bioavailability, ICP-MS/MS
Journal
JOURNAL OF TRACE ELEMENTS IN MEDICINE AND BIOLOGY
Volume -, Issue -, Pages 126717
Publisher
Elsevier BV
Online
2021-01-12
DOI
10.1016/j.jtemb.2021.126717
References
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