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)

Matos, J. ; Lourenço, H.M. ; Brito, P. ; Maulvault, A.L. ; Martins, L.L. ; Afonso, C.

Environmental research, 2015-11, Vol.143 (Pt B), p.123-129 [Periódico revisado por pares]

Netherlands: Elsevier Inc

Texto completo disponível