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

SBS - Bering JSFA 2006Indsendt manuskript, 127 KB

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

@article{3375a150a1c111ddb6ae000ea68e967b,

title = "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",

author = "Bering, {Stine Brandt} and Klaus Bukhave and Marianne Henriksen and Brittmarie Sandstr{\"o}m and Sandra Pariagh and Fairweather-Tait, {Susan J.} and Lund, {Elizabeth K.}",

year = "2006",

doi = "10.1002/jsfa.2637",

language = "English",

volume = "86",

pages = "2438--2444",

journal = "Journal of the Science of Food and Agriculture",

issn = "0022-5142",

publisher = "JohnWiley & Sons Ltd",

number = "14",

}

TY - JOUR

T1 - 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

AU - Bering, Stine Brandt

AU - Bukhave, Klaus

AU - Henriksen, Marianne

AU - Sandström, Brittmarie

AU - Pariagh, Sandra

AU - Fairweather-Tait, Susan J.

AU - Lund, Elizabeth K.

PY - 2006

Y1 - 2006

U2 - 10.1002/jsfa.2637

DO - 10.1002/jsfa.2637

M3 - Journal article

SN - 0022-5142

VL - 86

SP - 2438

EP - 2444

JO - Journal of the Science of Food and Agriculture

JF - Journal of the Science of Food and Agriculture

IS - 14

ER -