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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...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Taylor & Francis
2017
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5642192/ https://www.ncbi.nlm.nih.gov/pubmed/29056894 http://dx.doi.org/10.1080/16546628.2017.1384686 |