Alves, Ricardo N <br/><br/>
Oral bioaccessibility of toxic and essential elements in raw and cooked commercial seafood species available in European markets.  [electronic resource] 

 -  Food chemistry  Nov 2018 
 - 15-27 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1873-7072 
<br/><br/><label>Standard No.: </label>10.1016/j.foodchem.2017.11.045  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animals<br/>Arsenic--analysis<br/>Cooking<br/>Fishes--metabolism<br/>Food Contamination--analysis<br/>Inorganic Chemicals--analysis<br/>Iodine--analysis<br/>Methylmercury Compounds--analysis<br/>Raw Foods--analysis<br/>Seafood--analysis<br/>Selenium--analysis<br/>Zinc--analysis