Vitamin K Content of US Dairy Foods and the Association with Fat Content

被引：0
|
作者：
Fu, Xueyan [1 ]
Harshman, Stephanie G. [1 ]
Shen, Xiaohua [1 ]
Haytowitz, David [2 ]
Booth, Sarah L. [1 ]
机构：
[1] Tufts Univ, Boston, MA 02111 USA
[2] Beltsville Human Nutr Res Ctr, Beltsville, MD USA
来源：
FASEB JOURNAL | 2017年 / 31卷
关键词：
D O I：
暂无
中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
454.5
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收藏
页数：1
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