Fermented Goat’s Milk Consumption Improves Duodenal Expression of Iron Homeostasis Genes during Anemia Recovery

Moreno-Fernandez, J, Diaz-Castro, J, Pulido-Moran, M et al. (4 more authors) (2016) Fermented Goat’s Milk Consumption Improves Duodenal Expression of Iron Homeostasis Genes during Anemia Recovery. Journal of Agricultural and Food Chemistry, 64 (12). pp. 2560-2568. ISSN 0021-8561

Abstract

Metadata

Authors/Creators:
  • Moreno-Fernandez, J
  • Diaz-Castro, J
  • Pulido-Moran, M
  • Alferez, MJM
  • Bosch, C
  • Sanchez-Alcover, A
  • López-Aliaga, I
Copyright, Publisher and Additional Information: © 2016 American Chemical Society. This document is the Accepted Manuscript version of a Published Work that appeared in final form in Journal of Agricultural and Food Chemistry, copyright © American Chemical Society after peer review and technical editing by the publisher. To access the final edited and published work see http://dx.doi.org/10.1021/acs.jafc.6b00108
Keywords: fermented cow’s and goat’s milk; anemia; iron metabolism; gene expression; Fe repletion
Dates:
  • Published: 30 March 2016
  • Published (online): 14 March 2016
Institution: The University of Leeds
Academic Units: The University of Leeds > Faculty of Maths and Physical Sciences (Leeds) > School of Food Science and Nutrition (Leeds)
Depositing User: Symplectic Publications
Date Deposited: 12 May 2016 15:13
Last Modified: 14 Apr 2017 03:07
Published Version: http://dx.doi.org/10.1021/acs.jafc.6b00108
Status: Published
Publisher: American Chemical Society
Identification Number: https://doi.org/10.1021/acs.jafc.6b00108

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