Study of mercury content in wild edible mushrooms and its contribution to the Provisional Tolerable Weekly Intake in Spain

RAFAEL MORENO ROJASFERNANDO PEREZ RODRIGUEZ2026-01-292026-01-29201510.1016/j.jfca.2014.04.0142-s2.0-84924972524https://www.scopus.com/inward/record.uri?eid=2-s2.https://ucocris.uco.es/handle/123456789/25205Food ScienceStudy of mercury content in wild edible mushrooms and its contribution to the Provisional Tolerable Weekly Intake in Spainresearch article