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

Journal of Agricultural and Food Chemistry

Volumn 64, Issue 22, 2016, Pages 4531-4535

  Fu, Xueyan ^a   Shen, Xiaohua ^a   Finnan, Emily G ^a   Haytowitz, David B ^b   Booth, Sarah L ^a  

^a TUFTS UNIVERSITY   (United States)

^b AGRICULTURAL RESEARCH SERVICE   (United States)

Author keywords

food composition; menaquinones; phylloquinone; pork; sausage; Vitamin K

Indexed keywords

ATMOSPHERIC IONIZATION; ATMOSPHERIC PRESSURE; CHEMICAL ANALYSIS; CHROMATOGRAPHY; FOOD SUPPLY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; IONIZATION OF LIQUIDS; KETONES; LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; NUTRITION; VITAMINS;

FOOD COMPOSITIONS; MENAQUINONES; PHYLLOQUINONE; PORK; SAUSAGE; VITAMIN K;

MEATS;

VITAMIN K GROUP;

ANALYSIS; ANIMAL; CATERING SERVICE; FOOD HANDLING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; MEAT; PIG; RED MEAT;

ANIMALS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FOOD HANDLING; FOOD SUPPLY; MASS SPECTROMETRY; MEAT PRODUCTS; RED MEAT; SWINE; VITAMIN K;

EID: 84973867105     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/acs.jafc.6b00938     Document Type: Article

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