Influence of culinary treatment on the concentration and on the bioavailability of cadmium, chromium, copper, and lead in seafood
| Autor: | Schmidt, Lucas, Novo, Diogo La Rosa, Druzian, Gabriel Toneto, Landero, Julio Alberto, Caruso, Joseph, Mesko, Marcia Foster, Flores, Erico Marlon Moraes * |
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| Zdroj: | In Journal of Trace Elements in Medicine and Biology May 2021 65 |
| Databáze: | ScienceDirect |
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