Phylloquinone and dihydrophylloquinone contents of mixed dishes, processed meats, soups and cheeses

Journal of Food Composition and Analysis

Volumn 16, Issue 5, 2003, Pages 595-603

  Dumont, Jennine F ^a   Peterson, James ^a   Haytowitz, David ^b   Booth, Sarah L ^a  

^a TUFTS UNIVERSITY   (United States)

^b BELTSVILLE HUMAN NUTRITION RESEARCH CENTER   (United States)

Author keywords

Dihydrophylloquinone; HPLC; Mixed dishes; Phylloquinone; Vitamin K

Indexed keywords

DIHYDROPHYTOMENADIONE; PHYTOMENADIONE; PHYTOMENADIONE DERIVATIVE; UNCLASSIFIED DRUG; VEGETABLE OIL; VITAMIN K GROUP;

ARTICLE; CHEESE; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; COOKING; DIETARY INTAKE; FLUORESCENCE ANALYSIS; FOOD ANALYSIS; FOOD COMPOSITION; FOOD INTAKE; FOOD PROCESSING; HEALTH PROGRAM; MEAT; NUTRIENT SUPPLY; REVERSED PHASE HIGH PERFORMANCE LIQUID CHROMATOGRAPHY;

EID: 0042829396     PISSN: 08891575     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0889-1575(03)00029-2     Document Type: Article

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