Polycyclic aromatic hydrocarbons bioaccessibility in seafood: Culinary practices effects on dietary exposure.

MLA

dos Santos Fogaça, Fabíola Helena, et al. “Polycyclic Aromatic Hydrocarbons Bioaccessibility in Seafood: Culinary Practices Effects on Dietary Exposure.” Environmental Research, vol. 164, July 2018, pp. 165–72. EBSCOhost, https://doi.org/10.1016/j.envres.2018.02.013.

APA

dos Santos Fogaça, F. H., Soares, C., Oliveira, M., Alves, R. N., Maulvault, A. L., Barbosa, V. L., Anacleto, P., Magalhães, J. A., Bandarra, N. M., Ramalhosa, M. J., Morais, S., & Marques, A. (2018). Polycyclic aromatic hydrocarbons bioaccessibility in seafood: Culinary practices effects on dietary exposure. Environmental Research, 164, 165–172. https://doi.org/10.1016/j.envres.2018.02.013

Chicago

dos Santos Fogaça, Fabíola Helena, Cristina Soares, Marta Oliveira, Ricardo N. Alves, Ana L. Maulvault, Vera L. Barbosa, Patrícia Anacleto, et al. 2018. “Polycyclic Aromatic Hydrocarbons Bioaccessibility in Seafood: Culinary Practices Effects on Dietary Exposure.” Environmental Research 164 (July): 165–72. doi:10.1016/j.envres.2018.02.013.