Bioaccessibility and content of Se in fish and shellfish widely consumed in Mediterranean countries: Influence of proteins, fat and heavy metals

MANUEL ÁNGEL AMARO LÓPEZRAFAEL MORENO ROJAS2026-01-292026-01-29201410.3109/09637486.2014.9081732-s2.0-84927171014https://www.scopus.com/inward/record.uri?eid=2-s2.https://ucocris.uco.es/handle/123456789/26055Food ScienceFood ScienceBioaccessibility and content of Se in fish and shellfish widely consumed in Mediterranean countries: Influence of proteins, fat and heavy metalsresearch article