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Vitamin K active compounds – study of content and bioavailability
Marie Bagge Jensen
Research Group for Bioactives – Analysis and Application
National Food Institute
Research output
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Book/Report
›
Ph.D. thesis
501
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Dive into the research topics of 'Vitamin K active compounds – study of content and bioavailability'. Together they form a unique fingerprint.
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Food Science
Vitamin K
100%
Food Matrix
20%
Electrospray Ionization
12%
Tandem Mass Spectrometry
12%
Egg
8%
Food Group
4%
Adequate Intake
4%
Natto
4%
Keyphrases
Apparent Permeability
8%
K-method
4%
Efflux Transport
4%