Use of green tea to reduce methylmercury bioaccessibility in raw and cooked fish.
| dc.contributor | 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.). | |
| dc.creator | ANACLETO, P. | |
| dc.creator | BARBOSA, V. | |
| dc.creator | ALVES, R. | |
| dc.creator | MAULVAULT, A. L. | |
| dc.creator | FOGACA, F. H. dos S. | |
| dc.creator | LANGERHOLC, T. | |
| dc.creator | MARQUES, A. | |
| dc.date | 2018-12-14T00:07:57Z | |
| dc.date | 2018-12-14T00:07:57Z | |
| dc.date | 2018-12-13 | |
| dc.date | 2018 | |
| dc.date | 2019-10-21T11:11:11Z | |
| dc.date.accessioned | 2026-06-30T23:09:58Z | |
| dc.description | WEFTA. 15 a 18 out. 2018. | |
| dc.identifier | 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. | |
| dc.identifier | http://www.alice.cnptia.embrapa.br/alice/handle/doc/1101432 | |
| dc.identifier.uri | http://hdl.handle.net/123456789/375591 | |
| dc.language | eng | |
| dc.rights | openAccess | |
| dc.subject | Tecnologia de Alimento | |
| dc.title | Use of green tea to reduce methylmercury bioaccessibility in raw and cooked fish. | |
| dc.type | Resumo em anais e proceedings |