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Matti Narkia

Quantitative measurement of tetrahydromenaquinone-9 in cheese fermented by propionibacteria. - J Dairy Sci. 2007 Sep - 0 views

jds.fass.org/...4078

2007 September study research in_vitro vitamin_K vitamin_K2 menaquinone propionibacteria cheese tetrahydromenaquinone-9 MK-9 fermented Emmental Jarlsberg nutrition medline vitamin K2 vitamin K content foods

shared by Matti Narkia on 25 Feb 09 - Cached
  • Matti Narkia on 25 Feb 09
     
    Quantitative measurement of tetrahydromenaquinone-9 in cheese fermented by propionibacteria.\nHojo K, Watanabe R, Mori T, Taketomo N.\nJ Dairy Sci. 2007 Sep;90(9):4078-83.\nPMID: 17699024 \ndoi:10.3168/jds.2006-892\n
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