Polycyclic aromatic hydrocarbons bioaccessibility in seafood: Culinary practices effects on dietary exposure – CIIMAR – Interdisciplinary Centre of Marine and Environmental Research

Publication

Polycyclic aromatic hydrocarbons bioaccessibility in seafood: Culinary practices effects on dietary exposure

Authors

dos Santos Fogaça F.H., Soares C., Oliveira M., Alves R.N., Maulvault A.L., Barbosa V.L., Anacleto P., Magalhães J.A., Bandarra N.M., Ramalhosa M.J., Morais S., Marques A.

Date

2018-07-01

Source

Environmental Research

DOI

https://doi.org/10.1016/j.envres.2018.02.013

EID

2-s2.0-85042715893