Oral bioaccessibility of toxic and essential elements in raw and cooked commercial seafood species available in European markets

The oral bioaccessibility of several essential and toxic elements was investigated in raw and cooked commercially available seafood species from European markets. Bioaccessibility varied between seafood species and elements. Methylmercury bioaccessibility varied between 10 (octopus) and 60% (monkfis...

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Detalhes bibliográficos
Autor principal: Alves, Ricardo N. (author)
Outros Autores: Luísa Maulvault, Ana (author), Barbosa, Vera L. (author), Fernandez-Tejedor, Margarita (author), Tediosi, Alice (author), Kotterman, Michiel (author), van den Heuvel, Fredericus H.M. (author), Robbens, Johan (author), Fernandes, José O. (author), Romme Rasmussen, Rie (author), Sloth, Jens J. (author), Marques, António (author)
Formato: article
Idioma:eng
Publicado em: 2020
Assuntos:
Seafood
Toxic/essential elements
Steaming
Bioaccessibility
Texto completo:http://hdl.handle.net/10451/41173
País:Portugal
Oai:oai:repositorio.ul.pt:10451/41173

Texto Completo

http://hdl.handle.net/10451/41173

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