Cite
HARVARD Citation
Zhuang, P. et al. (2016). Assessment of influences of cooking on cadmium and arsenic bioaccessibility in rice, using an in vitro physiologically-based extraction test. Food chemistry. pp. 206-214. [Online].
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Zhuang, P. et al. (2016). Assessment of influences of cooking on cadmium and arsenic bioaccessibility in rice, using an in vitro physiologically-based extraction test. Food chemistry. pp. 206-214. [Online].