Biodisponibilité (médecine) (French Wikipedia)
Analysis of information sources in references of the Wikipedia article "Biodisponibilité (médecine)" in French language version.
doi.org
dx.doi.org
- Mary F. Hebert, Clinical Pharmacology During Pregnancy, Elsevier, , 17–39 p. (ISBN 978-0-12-386007-1, DOI 10.1016/b978-0-12-386007-1.00003-9), « Impact of Pregnancy on Maternal Pharmacokinetics of Medications »
- Edward Flynn, xPharm: The Comprehensive Pharmacology Reference, Elsevier, , 1–3 p. (ISBN 978-0-08-055232-3, DOI 10.1016/b978-008055232-3.60034-0), « Pharmacokinetic Parameters »
- Jennifer L. Davis, Equine Internal Medicine, Elsevier, , 79–137 p. (ISBN 978-0-323-44329-6, DOI 10.1016/b978-0-323-44329-6.00002-4), « Pharmacologic Principles »
- G. Johanson, Comprehensive Toxicology, Elsevier, , 153–177 p. (ISBN 978-0-08-046884-6, DOI 10.1016/b978-0-08-046884-6.00108-1), « Modeling of Disposition »
- Robert P. Heaney, « Factors Influencing the Measurement of Bioavailability, Taking Calcium as a Model », The Journal of Nutrition, vol. 131, no 4, , p. 1344S–8S (PMID 11285351, DOI 10.1093/jn/131.4.1344S
) - HAROLD H. SANDSTEAD et WILLIAM AU, Handbook on the Toxicology of Metals, Elsevier, , 925–947 p. (ISBN 978-0-12-369413-3, DOI 10.1016/b978-012369413-3/50102-6), « Zinc**Dr. Carl-Gustaf Elinder was the author of this chapter in the 2nd edition of the Handbook on Toxicology of Metals; his text provided guidance. » :
« Bioavailability is the major factor affecting dietary requirements (Sandstrom, 1997). Flesh foods facilitate bioavailability, although indigestible Zn-binding ligands decrease bioavailability (Mills, 1985). »
- N.W. Solomons, Encyclopedia of Food Sciences and Nutrition, Elsevier, , 6272–6277 p. (ISBN 978-0-12-227055-0, DOI 10.1016/b0-12-227055-x/01309-2), « ZINC | Physiology » :
« Bioavailability strictly refers to both the uptake and metabolic utilization of a nutrient. »
nih.gov
ncbi.nlm.nih.gov
- Robert P. Heaney, « Factors Influencing the Measurement of Bioavailability, Taking Calcium as a Model », The Journal of Nutrition, vol. 131, no 4, , p. 1344S–8S (PMID 11285351, DOI 10.1093/jn/131.4.1344S )