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APA
Patrícia Anacleto, Vera Barbosa, Ricardo N. Alves, Ana Luísa Maulvault, Maria Rosário Bronze, António Marques, (2020). Green tea infusion reduces mercury bioaccessibility and dietary exposure from raw and cooked fish. Food and Chemical Toxicology, 145, ISSN 0278-6915. eISSN . http://dx.doi.org/10.1016/j.fct.2020.111717
IEEE
Patrícia Anacleto, Vera Barbosa, Ricardo N. Alves, Ana Luísa Maulvault, Maria Rosário Bronze, António Marques, "Green tea infusion reduces mercury bioaccessibility and dietary exposure from raw and cooked fish" in Food and Chemical Toxicology, vol. 145, 2020.
10.1016/j.fct.2020.111717
BIBTEX
@article{47327,
author = {Patrícia Anacleto and Vera Barbosa and Ricardo N. Alves and Ana Luísa Maulvault and Maria Rosário Bronze and António Marques},
title = {Green tea infusion reduces mercury bioaccessibility and dietary exposure from raw and cooked fish},
journal = {Food and Chemical Toxicology},
year = 2020,
volume = 145
}