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
·
Tipo de Documento
Article
Year published
2015
Publicado
in FOOD CHEMISTRY, ISSN: 0308-8146
Volume: 170, Páginas: 249-256 (8)
Indexing
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Scopus®
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Handle®
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-84906968133
Wos: WOS:000343780400033
Source Identifiers
ISSN: 0308-8146
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