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

AuthID
 P-009-ST2
8
Author(s)
Costa, S
·
Cardoso, C
·
Batista, I
·
Coelho, I
·
Castanheira, I
·
Document Type
Article
Year published
2015
Published
in FOOD CHEMISTRY, ISSN: 0308-8146
Volume: 170, Pages: 249-256 (8)
Indexing
Wos®
Scopus®
Crossref®
Handle®
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-84906968133
Wos: WOS:000343780400033
Source Identifiers
ISSN: 0308-8146
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