Assessment of arsenic bioaccessibility in raw and cooked edible mushrooms by a PBET method.
Food Chemistry(2016)
摘要
•Arsenic content in mushrooms before and after being cooked is reported.•The bioaccessible arsenic in raw and cooked mushrooms is assessed by an in vitro PBET.•As decreased in boiled mushroom (53–71%) and less than 11% in griddled mushrooms.•High As bioaccessibility (74–100%) in raw, boiled and griddled mushroom was obtained.
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关键词
Arsenic,Edible mushrooms,Arsenic bioaccessibility,In vitro PBET,Cooking,ICPMS
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