| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 7584336 | Food Chemistry | 2018 | 57 Pages |
Abstract
Together with human exposure assessment and risk characterization, this study could contribute to the establishment of new maximum permissible concentrations for toxic elements in seafood by the European food safety authorities, as well as recommended intakes for essential elements.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Ricardo N. Alves, Ana L. Maulvault, Vera L. Barbosa, Margarita Fernandez-Tejedor, Alice Tediosi, Michiel Kotterman, Fredericus H.M. van den Heuvel, Johan Robbens, José O. Fernandes, Rie Romme Rasmussen, Jens J. Sloth, António Marques,