In vitro bioaccessibility of cyclodi-BADGE present in canned seafood: A new approach for the estimation of dietary exposure of the Spanish population

  1. Lestido-Cardama, A.
  2. Vázquez-Loureiro, P.
  3. Sendón, R.
  4. Bustos, J.
  5. Paseiro-Losada, P.
  6. de Quirós, A.R.B.
  7. Barbosa-Pereira, L.
Revista:
Food Chemistry

ISSN: 1873-7072 0308-8146

Ano de publicación: 2024

Volume: 459

Tipo: Artigo

DOI: 10.1016/J.FOODCHEM.2024.140274 GOOGLE SCHOLAR lock_openAcceso aberto editor