| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6353293 | Environmental Research | 2011 | 6 Pages |
Abstract
⺠Bioccessibility of Hg from fish was assessed during in vitro digestion. ⺠Bioaccessiblity of Hg was higher in raw fish than in fried or boiled fish filets. ⺠Bioaccessibilty of Hg was decreased by co-digestion of tea or coffee. ⺠Culinary habits should be considered when assessing risk from Hg in fish.
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Authors
Ousséni Ouédraogo, Marc Amyot,