Published in
Elsevier, Journal of Food Composition and Analysis, (68), p. 118-127
DOI: 10.1016/j.jfca.2016.10.003
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Bioaccessibility in risk-benefit analysis of raw and cooked seabream consumption
Journal article published in 2018 by
S. Costa,
C. Cardoso,
I. Coelho,
I. Castanheira,
H. Lourenço,
S. Gonçalves,
R. Oliveira,
M. L. Carvalho,
M. F. Martins,
N. M. Bandarra,
M. L. Nunes,
Cláudia Afonso 
This paper was not found in any repository, but could be made available legally by the author.
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