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Magnesium bioavailability from mineral waters with different mineralization levels in comparison to bread and a supplement
The aim of the present study was to compare the magnesium bioavailability from four mineral waters with different types of mineralization (e.g. SO(4) (2-), HCO(3) (−), calcium) with the magnesium bioavailability from bread and from a magnesium supplement. A single-center, randomized, controlled tria...
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| Publicado no: | Food Nutr Res |
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| Main Authors: | , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Taylor & Francis
2017
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5642192/ https://ncbi.nlm.nih.gov/pubmed/29056894 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1080/16546628.2017.1384686 |
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