| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10542030 | Food Chemistry | 2012 | 9 Pages |
Abstract
⺠High bioavailability percentages for total As and for As were obtained. ⺠Fat content in the samples affects the bioavailability of total As and also arsenic species. ⺠Higher bioavailability percentages were observed in seafood samples containing lower fat content. ⺠Bioavailability of total arsenic and different arsenic species was not influenced by the protein content.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Jorge Moreda-Piñeiro, Elia Alonso-RodrÃguez, Vanessa RomarÃs-Hortas, Antonio Moreda-Piñeiro, Purificación López-MahÃa, Soledad Muniategui-Lorenzo, DarÃo Prada-RodrÃguez, Pilar Bermejo-Barrera,