Effects of green tea marinade in the bioaccessibility of tonalide and benzophenone 3 in cooked european seabass

HIGHLIGHTS

• who: Sara C. Cunha and colleagues from the Universidade do have published the paper: Effects of Green Tea Marinade in the Bioaccessibility of Tonalide and Benzophenone 3 in Cooked European Seabass, in the Journal: Molecules 2022, 4873 of /2022/
• what: The aim of this work was to provide thorough information on the stability and bioaccessibility of AHTN and BP3 upon cooking and in vitro digestion.

SUMMARY

Food safety has emerged in recent decades as a global awareness of public health and international trade implications. The octanol-water partition_coefficient is an important . . .

 



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