Green tea infusion reduces mercury bioaccessibility and...

Food and Chemical Toxicology 2020 / 11 Vol. 145

Green tea infusion reduces mercury bioaccessibility and dietary exposure from raw and cooked fish

Anacleto, Patrícia, Barbosa, Vera, Alves, Ricardo N., Maulvault, Ana Luísa, Bronze, Maria Rosário, Marques, António
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Volume:
145
Journal:
Food and Chemical Toxicology
DOI:
10.1016/j.fct.2020.111717
Date:
November, 2020
File:
PDF, 1011 KB
2020
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