Effects of various cooking methods and food components on bioaccessibility of mercury from fish

标题
Effects of various cooking methods and food components on bioaccessibility of mercury from fish
作者
关键词
-
出版物
ENVIRONMENTAL RESEARCH
Volume 111, Issue 8, Pages 1064-1069
出版商
Elsevier BV
发表日期
2011-10-20
DOI
10.1016/j.envres.2011.09.018

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