Determination of Vitamin K in Korean Processed Food and Restaurant Meal-Reference-Cited by-同舟云学术

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Determination of Vitamin K in Korean Processed Food and Restaurant Meal

Published:2022-01-31 Issue:1 Volume:51 Page:56-63
ISSN:1226-3311
Container-title:Journal of the Korean Society of Food Science and Nutrition
language:en
Short-container-title:JKFN

Author:

Kim Yejin¹^ORCID,Kim Keono¹,Kim Keup-rae¹,Kim Jun Ho¹,Lee Donghui²,Kwon Siyong²,Lee Junsoo³,Jang Keum-ll³,Kim Byung Hee⁴,Sung Jeehye¹^ORCID

Affiliation:

1. Department of Food Science and Biotechnology, Andong National University

2. Industry-Academy Cooperation Foundation, Andong National University

3. Division of Food and Animal Sciences, Chungbuk National University

4. Department of Food and Nutrition, Sookmyung Women’s University

Funder

Ministry of Food and Drug Safety

Publisher

The Korean Society of Food Science and Nutrition

Subject

Nutrition and Dietetics,Food Science

Link

http://pdf.medrang.co.kr/JKFN/2022/051/JKFN051-01-56.pdf

Reference25 articles.

1. Choe JS, Chun HK, Park HJ. International composition of food composition table. Korea J Community Living Sci. 2001. 12:119-135.

2. Phylloquinone (vitamin K1) content of vegetables

3. Phylloquinone intake and risk of cardiovascular diseases in men

4. Liquid-chromatographic determination of vitamin K1 in plasma, with fluorometric detection.

5. Osteocalcin and matrix Gla protein: vitamin K-dependent proteins in bone

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Vitamin K variations in conger eel (Conger myriaster) influenced by harvest time and size;Korean Journal of Food Preservation;2023-12

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