Charette, T.; Bueno Dalto, D.; Rosabal, M.; Matte, J.J.; Amyot, M.
Assessment of In Vitro Bioaccessibility and In Vivo Oral Bioavailability as Complementary Tools to Better Understand the Effect of Cooking on Methylmercury, Arsenic, and Selenium in Tuna. Toxics 2021, 9, 27.
https://doi.org/10.3390/toxics9020027
AMA Style
Charette T, Bueno Dalto D, Rosabal M, Matte JJ, Amyot M.
Assessment of In Vitro Bioaccessibility and In Vivo Oral Bioavailability as Complementary Tools to Better Understand the Effect of Cooking on Methylmercury, Arsenic, and Selenium in Tuna. Toxics. 2021; 9(2):27.
https://doi.org/10.3390/toxics9020027
Chicago/Turabian Style
Charette, Tania, Danyel Bueno Dalto, Maikel Rosabal, J. Jacques Matte, and Marc Amyot.
2021. "Assessment of In Vitro Bioaccessibility and In Vivo Oral Bioavailability as Complementary Tools to Better Understand the Effect of Cooking on Methylmercury, Arsenic, and Selenium in Tuna" Toxics 9, no. 2: 27.
https://doi.org/10.3390/toxics9020027
APA Style
Charette, T., Bueno Dalto, D., Rosabal, M., Matte, J. J., & Amyot, M.
(2021). Assessment of In Vitro Bioaccessibility and In Vivo Oral Bioavailability as Complementary Tools to Better Understand the Effect of Cooking on Methylmercury, Arsenic, and Selenium in Tuna. Toxics, 9(2), 27.
https://doi.org/10.3390/toxics9020027