Measurement of Multiple Vitamin K Forms in Processed and Fresh-Cut Pork Products in the U.S. Food Supply-Reference-Cited by-同舟云学术

Measurement of Multiple Vitamin K Forms in Processed and Fresh-Cut Pork Products in the U.S. Food Supply

Author:

Fu Xueyan¹,Shen Xiaohua²,Finnan Emily G.¹,Haytowitz David B.³,Booth Sarah L.²

Affiliation:

1. Jean Mayer USDA Human Nutrition Research Center on Aging, Tufts University, 711 Washington Street, Boston, Massachusetts 02111, United States

2. Jean Mayer USDA Human Nutrition Research Center on Aging, Tufts University, 711 Washington Street, Boston, Massachusetts 02111, United States

3. Beltsville Human Nutrition Research Center, USDA-ARS, 10300 Baltimore Ave, Building 005 BARC-West, Beltsville, Maryland 20705, United States

Funder

National Pork Board

U.S. Department of Agriculture

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

Reference28 articles.

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