Vitamin K active compounds – study of content and bioavailability

Food Science

• Vitamin K 100%
• Food Matrix 20%
• Food Product 20%
• Electrospray Ionization 12%
• Tandem Mass Spectrometry 12%
• Oil 8%
• Broccoli 8%
• Vegetable 8%
• Cheese 8%
• Egg 8%
• Glycoprotein 8%
• Food Group 4%
• Adequate Intake 4%
• Natto 4%
• Meat 4%