| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10541295 | Food Chemistry | 2012 | 7 Pages |
Abstract
⺠Fish muscle tissue influences Hgorg bioaccessibility during in vitro digestion. ⺠Organic mercury bioaccessibility depends on the species of fish. ⺠Bioaccessibility is a factor in risk assessment of Hgorg from fish consumption. ⺠Bioaccessibility decreases as [Hgorg] increases in flounder, turbot and cod muscles. ⺠Bioaccessibility increases as [Hgorg] increases in herring and perch muscles.
Related Topics
Physical Sciences and Engineering
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Authors
Justyna KwaÅniak, Lucyna Falkowska, Magdalena KwaÅniak,