Effect of Season and Proximate Composition on the Br, As, Cd and Pb Contents in Different Kinds of Key Foods Consumed in Portugal

AuthID
 P-00R-MNW
9
Author(s)
Coelho, I
·
Gueifao, S
·
Martins, M
·
Castanheira, I
Document Type
Article
Year published
2020
Published
in INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, ISSN: 0950-5423
Volume: 55, Issue: 5, Pages: 2219-2231 (13)
Indexing
Wos®
Scopus®
Google Scholar®
Publication Identifiers
Scopus: 2-s2.0-85077853952
Wos: WOS:000504846200001
Source Identifiers
ISSN: 0950-5423
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