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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; Sandström, Brittmarie; Pariagh, Sandra; Fairweather-Tait, Susan J.; Lund, Elizabeth K.
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
Harvard
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.2637APA
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.2637Vancouver
Bering SB, Bukhave K, Henriksen M, Sandström B, Pariagh S, Fairweather-Tait SJ et al.
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. 2006;86(14):2438-2444.
https://doi.org/10.1002/jsfa.2637Author
Bering, Stine Brandt ; Bukhave, Klaus ; Henriksen, Marianne ; Sandström, Brittmarie ; Pariagh, Sandra ; Fairweather-Tait, Susan J. ; Lund, Elizabeth K. / 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. In: Journal of the Science of Food and Agriculture. 2006 ; Vol. 86, No. 14. pp. 2438-2444.
Bibtex
@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",
}
RIS
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
VL - 86
SP - 2438
EP - 2444
JO - Journal of the Science of Food and Agriculture
JF - Journal of the Science of Food and Agriculture
SN - 0022-5142
IS - 14
ER -
