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Updated: Jun 8, 2025

Improved UPLC-UV Method for the Quantification of Vitamin C in Lettuce Varieties Lactuca sativa L. and Crop Wild Relatives Lactuca spp.
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Improved UPLC-UV Method for the Quantification of Vitamin C in Lettuce Varieties Lactuca sativa L. and Crop Wild Relatives Lactuca spp.

Published on: June 30, 2020

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维生素K - 食品中的含量和丹麦人的饮食摄入量

Marie Bagge Jensen1, Marija Langwagen2, Tue Christensen2

  • 1Reasearch Group for Bioactives - Analysis and Application, Technical University of Denmark, Kgs. Lyngby, Denmark.

Food chemistry
|November 8, 2024
PubMed
概括

这项研究量化了食品中的维生素K2含量,揭示了大腿和蓝奶酪是最重要的来源. 它估计了成年人每天的维生素K摄入量,并强调了基和基-4作为主要贡献者.

关键词:
饮食摄入量 饮食摄入量发酵 发酵 是一个过程.食品加工 食品加工 食品加工食品 食品 食品 食品维生素K 维生素K是一种维生素.

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