Stine Brandt Bering
Associate Professor
Comparative Pediatrics and Nutrition
Dyrlægevej 68
1870 Frederiksberg C
ORCID: 0000-0002-6125-7892
1 - 1 out of 1Page size: 10
- 2003
- Published
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 p.Research output: Contribution to conference › Paper › Research
ID: 4954516
Most downloads
-
1587
downloads
A lactic acid-fermented oat gruel increases non-haem iron absorption from a phytate-rich meal in healthy women of childbearing age
Research output: Contribution to journal › Journal article › Research › peer-review
Published -
1294
downloads
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
Research output: Contribution to journal › Journal article › Research › peer-review
Published -
1164
downloads
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
Research output: Contribution to journal › Journal article › Research › peer-review
Published