Influence of bioaccessibility of total mercury, methyl-mercury and selenium on the risk/benefit associated to the consumption of raw and cooked blue shark (Prionace glauca)
Influence of bioaccessibility of total mercury, methyl-mercury and selenium on the risk/benefit associated to the consumption of raw and cooked blue shark (Prionace glauca)
作者
关键词
Blue shark, Culinary treatments, Selenium, Total mercury and methylmercury, Bioaccessibility, Risk-benefit assessment
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