| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10540546 | Food Chemistry | 2011 | 5 Pages |
Abstract
âºChilean blue mussel Mytilus chilensis accumulate high concentrations of cadmium. ⺠Cooking resulted in an increase in cadmium concentration in mussel flesh. ⺠Cadmium remaining in the cooked flesh was also significantly less bioaccessible. ⺠Intake of Cd from mussels does not exceed the toxicological reference values.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Fanny Houlbrèque, Pedro Hervé-Fernández, Jean-Louis Teyssié, François Oberhaënsli, Florence Boisson, Ross Jeffree,