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doi.org/10.1016/j.foodchem.2017.01.157
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The use of lactic acid bacteria to reduce mercury bioaccessibility
Carlos Jadán‐Piedra
13
,
Cristina Alcântara
19
,
...,
Vicenta Devesa
37
View all 6 authors
Food Chemistry
8.50
Volume: 228, Pages: 158 - 166
Published
: Feb 3, 2017
32
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Abstract
No abstract.
Paper Fields
Environmental chemistry
Mercury (programming language)
Bacteria
Biology
Computer science
Genetics
Lactic acid
Bioinformatics
Bioavailability
Digestion (alchemy)
Food science
Chemistry
Programming language
Chromatography
Paper Details
Title
The use of lactic acid bacteria to reduce mercury bioaccessibility
DOI
doi.org/10.1016/j.foodchem.2017.01.157
Published Date
Feb 3, 2017
Journal
Food Chemistry
Volume
228
Pages
158 - 166
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Optical Conductivity of Two-Dimensional Silicon: Evidence of Dirac Electrodynamics
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