Development of a three-tier in vitro system, using Caco-2 cells, to assess the effects of lactate on iron uptake and transport from rye bread following in vitro digestion

Stine Brandt Bering; Klaus Bukhave; Marianne Henriksen; Brittmarie Sandström; Sandra Pariagh; Susan J. Fairweather-Tait; Elizabeth K. Lund

doi:10.1002/jsfa.2637

Development of a three-tier in vitro system, using Caco-2 cells, to assess the effects of lactate on iron uptake and transport from rye bread following in vitro digestion

Stine Brandt Bering, Klaus Bukhave, Marianne Henriksen, Brittmarie Sandström, Sandra Pariagh, Susan J. Fairweather-Tait, Elizabeth K. Lund

8 Citationer (Scopus)

1147 Downloads (Pure)

Originalsprog	Engelsk
Tidsskrift	Journal of the Science of Food and Agriculture
Vol/bind	86
Udgave nummer	14
Sider (fra-til)	2438-2444
Antal sider	7
ISSN	0022-5142
DOI	https://doi.org/10.1002/jsfa.2637
Status	Udgivet - 2006

Adgang til dokumentet

10.1002/jsfa.2637

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Citationsformater

Bering, S. B., Bukhave, K., Henriksen, M., Sandström, B., Pariagh, S., Fairweather-Tait, S. J., & Lund, E. K. (2006). Development of a three-tier in vitro system, using Caco-2 cells, to assess the effects of lactate on iron uptake and transport from rye bread following in vitro digestion. Journal of the Science of Food and Agriculture, 86(14), 2438-2444. https://doi.org/10.1002/jsfa.2637

Development of a three-tier in vitro system, using Caco-2 cells, to assess the effects of lactate on iron uptake and transport from rye bread following in vitro digestion. / Bering, Stine Brandt; Bukhave, Klaus; Henriksen, Marianne et al.
I: Journal of the Science of Food and Agriculture, Bind 86, Nr. 14, 2006, s. 2438-2444.

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

Bering, SB, Bukhave, K, Henriksen, M, Sandström, B, Pariagh, S, Fairweather-Tait, SJ & Lund, EK 2006, 'Development of a three-tier in vitro system, using Caco-2 cells, to assess the effects of lactate on iron uptake and transport from rye bread following in vitro digestion', Journal of the Science of Food and Agriculture, bind 86, nr. 14, s. 2438-2444. https://doi.org/10.1002/jsfa.2637

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