Use of green tea to reduce methylmercury bioaccessibility in raw and cooked fish.
WEFTA. 15 a 18 out. 2018.
Saved in:
Main Authors: | , , , , , , |
---|---|
Other Authors: | |
Format: | Separatas biblioteca |
Language: | pt_BR por |
Published: |
2018-12-13
|
Subjects: | Tecnologia de Alimento, |
Online Access: | http://www.alice.cnptia.embrapa.br/alice/handle/doc/1101432 |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|