Evaluation of the risk/benefit associated to the consumption of raw and cooked farmed meagre based on the bioaccessibility of selenium, eicosapentaenoic acid and docosahexaenoic acid, total mercury, and methylmercury determined by an in vitro digestion model
Afonso, C.; Costa, S.; Cardoso, C.; Bandarra, N.M.; Batista, I.; Coelho, I.; Castanheira, I.; Nunes, M.L.
- 期刊名称Food Chemistry
- 作者Afonso, C.; Costa, S.; Cardoso, C.; Bandarra, N.M.; Batista, I.; Coelho, I.; Castanheira, I.; Nunes, M.L.
- 卷第170卷
- 印刷ISSN0308-8146
- 文件大小324.90KB
- 发表时间2015-03
- DOI10.1016/j.foodchem.2014.08.044
- 页码249-256