Menaquinones, Bacteria, and the Food Supply: The Relevance of Dairy and Fermented Food Products to Vitamin K Requirements
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Title
Menaquinones, Bacteria, and the Food Supply: The Relevance of Dairy and Fermented Food Products to Vitamin K Requirements
Authors
Keywords
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Journal
Advances in Nutrition
Volume 4, Issue 4, Pages 463-473
Publisher
Oxford University Press (OUP)
Online
2013-07-16
DOI
10.3945/an.113.003855
References
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Note: Only part of the references are listed.- Quantitative measurement of vitamin K2 (menaquinones) in various fermented dairy products using a reliable high-performance liquid chromatography method
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