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Title: | Use of green tea to reduce methylmercury bioaccessibility in raw and cooked fish. |
Authors: | ANACLETO, P. BARBOSA, V. ALVES, R. MAULVAULT, A. L. FOGACA, F. H. dos S. LANGERHOLC, T. MARQUES, A. |
Affiliation: | Patrícia Anacleto; Vera Barbosa, Portuguese Institute for the Sea and Atmosphere (IPMA, I.P.); Ricardo Alves, Portuguese Institute for the Sea and Atmosphere (IPMA, I.P); Ana Luísa Maulvault, Portuguese Institute for the Sea and Atmosphere (IPMA, I.P.); FABIOLA HELENA DOS SANTOS FOGACA, CTAA; Tomaz Langerholc, Faculty of Agriculture and Life Sciences, University of Maribor; António Marques, Portuguese Institute for the Sea and Atmosphere (IPMA, I.P.). |
Date Issued: | 2018 |
Citation: | In: CONFERENCE OF THE WEST EUROPEAN FISH TECHNOLOGISTS'ASSOCIATION, 48., 2018, Lisbon. Agronegócio do pescado: desafios e oportunidades.Anais... São Paulo: Instituto da Pesca, 2018. |
Thesagro: | Tecnologia de Alimento |
Notes: | WEFTA. 15 a 18 out. 2018. |
Type of Material: | Resumo em anais e proceedings |
Access: | openAccess |
Appears in Collections: | Resumo em anais de congresso (CTAA) |
Files in This Item:
File | Description | Size | Format | |
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UseofgreenteatoreducemethylmercurybioaccessibilityAbstract1.pdf | 126,64 kB | Adobe PDF | View/Open |