Influence of lactic and acetic acid on iron bioavailability from rye bread in a two tier Caco-2 cell model following in vitro digestion

S. Bering; M. Hansen; B. Sandström; I. Tetens; K. Bukhave

Influence of lactic and acetic acid on iron bioavailability from rye bread in a two tier Caco-2 cell model following in vitro digestion

S. Bering, M. Hansen, B. Sandström, I. Tetens, K. Bukhave

Original language	English
Publication date	2003
Number of pages	1
Publication status	Published - 2003
Event	Annals of Nutrition & Metabolism - Duration: 29 Nov 2010 → …

Conference

Conference	Annals of Nutrition & Metabolism
Period	29/11/2010 → …

Cite this

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title = "Influence of lactic and acetic acid on iron bioavailability from rye bread in a two tier Caco-2 cell model following in vitro digestion",

author = "S. Bering and M. Hansen and B. Sandstr{\"o}m and I. Tetens and K. Bukhave",

note = "Kode for udgivelsesland: 'ch' Kode for bibliotekets beholdning: 'ikke modtaget' Udgave: 47 Sider: 469; Annals of Nutrition & Metabolism ; Conference date: 29-11-2010",

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language = "English",

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TY - CONF

T1 - Influence of lactic and acetic acid on iron bioavailability from rye bread in a two tier Caco-2 cell model following in vitro digestion

AU - Bering, S.

AU - Hansen, M.

AU - Sandström, B.

AU - Tetens, I.

AU - Bukhave, K.

N1 - Kode for udgivelsesland: 'ch' Kode for bibliotekets beholdning: 'ikke modtaget' Udgave: 47 Sider: 469

PY - 2003

Y1 - 2003

M3 - Paper

T2 - Annals of Nutrition & Metabolism

Y2 - 29 November 2010

ER -