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 Citations (Scopus)

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Original language	English
Journal	Journal of the Science of Food and Agriculture
Volume	86
Issue number	14
Pages (from-to)	2438-2444
Number of pages	7
ISSN	0022-5142
DOIs	https://doi.org/10.1002/jsfa.2637
Publication status	Published - 2006

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SBS - Bering JSFA 2006Submitted manuscript, 127 KB

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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.

In: Journal of the Science of Food and Agriculture, Vol. 86, No. 14, 2006, p. 2438-2444.

Research output: Contribution to journal › Journal article › Research › 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, vol. 86, no. 14, pp. 2438-2444. https://doi.org/10.1002/jsfa.2637

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