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Influence of bioaccessibility of total mercury, methyl-mercury and selenium on the risk/benefit associated to the consumption of raw and cooked blue shark (Prionace glauca)

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Authors
Matos J., Lourenço H.M., Brito P., Maulvault A.L., Martins L.L., Afonso C.
Date
2015-11-01
Source
Environmental Research
DOI
https://doi.org/10.1016/j.envres.2015.09.015
EID
2-s2.0-84947487552