Magnesium bioavailability from mineral waters with different mineralization levels in comparison to bread and a supplement
Inga Schneider Artikkel Engelsk
Logg inn for flere valg
*0011269412 *008180126s2017 xx# 000 0 eng *019 $bk *08230$a613.2852 *100 $aSchneider, Inga$4aut$_148987300 *245 $aMagnesium bioavailability from mineral waters with different mineralization levels in comparison to bread and a supplement *300 $a6 s. : ill. *500 $aVitenskapelig artikkel *5208 $aInneholder sammendrag *650 $aMagnesium$2norart$_32173800 *650 $abiotilgjengelighet$9nor$2norart$_137725200 *650 $aernæring$9nor$2norart$_128566700 *650 $amineralvann$9nor$2norart$_131716000 *653 $abioavailability$9eng$_137725400 *653 $ageneral nutrition$9eng$_148987400 *653 $amagnesium$9eng$_130861000 *653 $amineral water$9eng$_148987500 *653 $amineralization$9eng$_148987600 *700 $aGreupner, Theresa;$4aut$_148987700 *700 $aHahn, Andreas$4aut$_148987800 *773 $tFood & nutrition research (online) (elektronisk ressurs)$gVol. 61 (2017)$x1654-661X *8564 $uhttps://doi.org/10.1080/16546628.2017.1384686 *999 $z1800623212$anorart:1800623212 ^