Polycyclic aromatic hydrocarbons bioaccessibility in seafood: Culinary practices effects on dietary exposure

This work aimed to determine the effect of culinary practices on the contamination level and bioaccessibility of polycyclic aromatic hydrocarbons (PAHs) in seafood. The selected farmed seafood species (marine shrimp, clams and seaweed) were commercially available in Portugal. The mean concentrations...

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Detalhes bibliográficos
Autor principal: Fogaça, Fabíola Helena dos Santos (author)
Outros Autores: Soares, Cristina (author), Oliveira, Marta (author), Alves, Ricardo N. (author), Maulvault, Ana L. (author), Barbosa, Vera L. (author), Anacleto, Patrícia (author), Magalhães, João Avelar (author), Bandarra, Narcisa M. (author), Ramalhosa, Maria João (author), Morais, Simone (author), Marques, António (author)
Formato: article
Idioma:eng
Publicado em: 2020
Assuntos:
Polycyclic aromatic hydrocarbons
Seafood
Bioaccessibility
Daily intake
In vitro digestion
Texto completo:http://hdl.handle.net/10400.22/15362
País:Portugal
Oai:oai:recipp.ipp.pt:10400.22/15362

Texto Completo

http://hdl.handle.net/10400.22/15362

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