Published in
Elsevier, Science of the Total Environment, (616-617), p. 863-874, 2018
DOI: 10.1016/j.scitotenv.2017.10.236
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Cooking and co-ingested polyphenols reduce in vitro methylmercury bioaccessibility from fish and may alter exposure in humans
Journal article published in 2018 by
Catherine Girard 
,
Tania Charette,
Maxime Leclerc,
B. Jesse Shapiro ,
Marc Amyot
,
Tania Charette,
Maxime Leclerc,
B. Jesse Shapiro ,
Marc Amyot
This paper was not found in any repository, but could be made available legally by the author.
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