Determination of vitamin K composition of fermented food

Food Chemistry

Volumn 275, Issue , 2019, Pages 515-522

  Tarvainen, Marko ^a   Fabritius, Mikael ^a   Yang, Baoru ^a  

^a UNIVERSITY OF TURKU   (Finland)

Author keywords

Fermentation; Menaquinone; Phylloquinone; Tandem mass spectrometry; UHPLC; Vitamin K

Indexed keywords

ATMOSPHERIC IONIZATION; ATMOSPHERIC PRESSURE; FERMENTATION; FOOD PRODUCTS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; KETONES; MASS SPECTROMETRY; PHASE SEPARATION; VITAMINS;

MENAQUINONE; PHYLLOQUINONE; TANDEM MASS SPECTROMETRY; UHPLC; VITAMIN K;

IONIZATION OF LIQUIDS;

KEFIR; MENAQUINONE; PHYTOMENADIONE; VITAMIN K GROUP;

ARTICLE; CONTROLLED STUDY; FERMENTED PRODUCT; FERMENTED SOYBEAN; KIMCHI; LIQUID CHROMATOGRAPHY-MASS SPECTROMETRY; SOLID PHASE EXTRACTION; ULTRA PERFORMANCE LIQUID CHROMATOGRAPHY; ANALYSIS; ATMOSPHERIC PRESSURE; CHEMISTRY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; TANDEM MASS SPECTROMETRY;

ATMOSPHERIC PRESSURE; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FERMENTED FOODS; TANDEM MASS SPECTROMETRY; VITAMIN K;

EID: 85054038317     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2018.09.136     Document Type: Article

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