Green tea infusion reduces mercury bioaccessibility and dietary exposure from raw and cooked fish – CIIMAR – Interdisciplinary Centre of Marine and Environmental Research

Publication

Green tea infusion reduces mercury bioaccessibility and dietary exposure from raw and cooked fish

Authors

Anacleto P., Barbosa V., Alves R.N., Maulvault A.L., Bronze M.R., Marques A.

Date

2020-11-01

Source

Food and Chemical Toxicology

DOI

https://doi.org/10.1016/j.fct.2020.111717

EID

2-s2.0-85090722510