Fig. 3
From: Enrichment of milk with magnesium provides healthier and safer dairy products
Enrichment of milk with magnesium leads to increase in the bioavailability potential of magnesium from milk. a Schematic representation of static in vitro digestibility model in which gastric and small intestine digestion are mimicked in two consecutive steps, enabling analysis of available Mg2+ ions following digestion. b Baseline—initial concentration of Mg2+ ions in milk samples before digestion. c Bioavailability potential—Mg2+ ions concentration after in vitro digestive process of the milk samples. The concentration of Mg2+ ions has been determined as described in Materials and methods. *P-value < 0.05 for comparison with control unsupplemented milk. Error bars represent standard deviation (SD)
