Effects of culinary procedures on the bioaccessibility of Cu, Zn and As in different food ingredients
收藏科学数据银行2023-01-17 更新2026-04-23 收录
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https://www.scidb.cn/detail?dataSetId=7bd481693c824c3b83ea337760c19cc9
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资源简介：
The data is about food safety investigation, which is obtained from purchasing food ingredients in the market and conducting experiments in the laboratory from August 10 to December 15, 2020
提供机构：
中国科学院南海海洋研究所
创建时间：
2023-01-16
