Influence of lactic and acetic acid on iron of different organic acids on iron absorption. Bioavailability from rye bread in a two tier caco-2 cell model following in vitro digestion

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

Research output: Contribution to conferencePosterResearch

Original languageEnglish
Publication date2003
Publication statusPublished - 2003
Externally publishedYes
EventThe 9th European Nutrition Conference - Rome, Italy
Duration: 1 Oct 20034 Oct 2003

Conference

ConferenceThe 9th European Nutrition Conference
CountryItaly
CityRome
Period01/10/200304/10/2003

Cite this

Bering, S., Hansen, M., Sandström, B., Tetens, I., & Bukhave, K. (2003). Influence of lactic and acetic acid on iron of different organic acids on iron absorption. Bioavailability from rye bread in a two tier caco-2 cell model following in vitro digestion. Poster session presented at The 9th European Nutrition Conference, Rome, Italy.