Stine Brandt Bering
Lektor
Sektion, Comparative Pediatrics and Nutrition
Dyrlægevej 68
1870 Frederiksberg C
ORCID: 0000-0002-6125-7892
1 - 1 ud af 1Pr. side: 10
- 2003
- Udgivet
Influence of lactic and acetic acid on iron bioavailability from rye bread in a two tier Caco-2 cell model following in vitro digestion
Bering, Stine Brandt, Hansen, M., Sandström, B., Tetens, I. & Bukhave, K., 2003. 1 s.Publikation: Konferencebidrag › Paper › Forskning
ID: 4954516
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A lactic acid-fermented oat gruel increases non-haem iron absorption from a phytate-rich meal in healthy women of childbearing age
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
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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
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
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Viable, lyophilized lactobacilli do not increase iron absorption from a lactic acid-fermented meal in healthy young women, and no iron absorption occurs in the distal intestine
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
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