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Arsenic speciation in cooked food and its bioaccessible fra..:
Clemente, Maria Jesús
;
Serrano, Susana
;
Devesa, Vicenta
.
Food Chemistry. 336 (2021) - p. 127587 , 2021
Link:
https://doi.org/10.1016/j.foodchem.2020.127587
RT Journal T1
Arsenic speciation in cooked food and its bioaccessible fraction using X-ray absorption spectroscopy
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodchem.2020.127587&Exemplar=1&LAN=DE A1 Clemente, Maria Jesús A1 Serrano, Susana A1 Devesa, Vicenta A1 Vélez, Dinoraz PB Elsevier BV YR 2021 SN 0308-8146 JF Food Chemistry VO 336 SP 127587 LK http://dx.doi.org/https://doi.org/10.1016/j.foodchem.2020.127587 DO https://doi.org/10.1016/j.foodchem.2020.127587 SF ELIB - SuUB Bremen
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