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)