Flavoured versus natural waters: Macromineral (Ca, Mg, K, Na) and micromineral (Fe, Cu, Zn) contents

Author:

Fátima Barroso M.,Silva Aurora,Ramos Sandra,Oliva-Teles M.T.,Delerue-Matos Cristina,Sales M. Goreti F.,Oliveira M.B.P.P.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference25 articles.

1. Biziuk, M., & Kuczynska, J. (2007). Mineral components in foods (pp. 1–31). Taylor & Francis, Cap 1.

2. Environmental Protection Agency of United States (EPA). (1993). Reference dose (RfD): Description and use in health risk assessments background document 1A. Integrated Risk Information System (IRIS). Available from: .

3. Environmental Protection Agency of United States (EPA). (2005). Zinc and compounds. Integrated Risk Information System (IRIS). Available from: .

4. European Food Safety Authority (EFSA). (2006). Tolerable upper intake levels for vitamins and minerals. Scientific Committee on Food, Scientific Panel on Dietetic Products, Nutrition and Allergies. Available from: .

5. FAO/WHO. (2000). Codex committee on nutrition and foods for special dietary uses. In 22nd Session of JOINT FAO/WHO food standards programme, Berlin, Germany. Available from: .

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