Effects of cooking methods and co-ingested foods on mercury bioaccessibility in pontic shad (Alosa immaculata)

Human mercury (Hg) exposure is mostly caused by eating fish. However, there are major differences between the measured and predicted mercury concentration on Hg bioavailability. This study investigated the effects of cooking (steaming, baking, frying, marinating, and smoking) and selected components...

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Detalles Bibliográficos
Autores principales: Milea, Ștefania-Adelina, Lazăr, Nina-Nicoleta, Simionov, Ira-Adeline, Petrea, Ștefan-Mihai, Călmuc, Mădălina, Călmuc, Valentina, Georgescu, Puiu-Lucian, Iticescu, Cătălina
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10542595/
https://www.ncbi.nlm.nih.gov/pubmed/37790855
http://dx.doi.org/10.1016/j.crfs.2023.100599

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10542595/
https://www.ncbi.nlm.nih.gov/pubmed/37790855
http://dx.doi.org/10.1016/j.crfs.2023.100599

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