Potassium, sodium, calcium and magnesium levels of commonly consumed foods and estimates of dietary intakes of selected Nigerian adults-Reference-Cited by-同舟云学术

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Potassium, sodium, calcium and magnesium levels of commonly consumed foods and estimates of dietary intakes of selected Nigerian adults

Published:2023-03 Issue:3 Volume:9 Page:e13729
ISSN:2405-8440
Container-title:Heliyon
language:en
Short-container-title:Heliyon

Author:

Shokunbi Olutayo Sunday^ORCID,Adepoju Oladejo Thomas,Ramaite Isaiah David Ipfani,Shokunbi Oluwatosin Sarah,Mojapelo Paul Eanas Lesedi,Akinyele Isaac Olaolu

Publisher

Elsevier BV

Subject

Multidisciplinary

Reference55 articles.

1. Wardlaw's Perspectives in Nutrition;Byrd-Bredbenner,2019

2. Perspectives in Nutrition;Wardlaw,2007

3. Bone biology in health and disease;Heaney,2006

4. Advanced Nutrition and Human Metabolism;Gropper,2005

5. Calcium;Weaver,2006

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1. A comparative analysis of the biochemical constituents and nutritional role of the Wild Sour Plum (Ximenia caffra) nut with commercial nuts for potential commercialisation;Discover Food;2024-06-04

2. Assessment of cooking methods and freezing on the nutritional value and health risks of heavy metals in four fish species consumed in Douala, Cameroon;Heliyon;2024-04

3. Microbiological and physicochemical characterization of a traditionally fermented corn product: "Champús";Vitae;2023-10-23

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