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

引用

收藏

页数：1

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