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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...
| Autores principales: | , , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2023
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| Materias: | |
| 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 |