Nutritional Value and Fatty Acid Profile of Selected Fermented Food Products (Cheese, Sauerkraut, and Natto) as Vitamin K Sources: Compositional Assessment in the Context of Cardiovascular Disease Risk.
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| Title: | Nutritional Value and Fatty Acid Profile of Selected Fermented Food Products (Cheese, Sauerkraut, and Natto) as Vitamin K Sources: Compositional Assessment in the Context of Cardiovascular Disease Risk. |
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| Authors: | Hassen, Hayat1,2, Topolska, Kinga2,3, Kij, Agnieszka3,4, Sady, Marek4,5, Kowalski, Stanisław5,6, Kostogrys, Renata B.1,6, Tarko, Tomasz7, tomasz.tarko@urk.edu.pl, Franczyk-Żarów, Magdalena1, magdalena.franczyk-zarow@urk.edu.pl |
| Source: | Applied Sciences (2076-3417); Jun2026, Vol. 16 Issue 11, p5209, 17p |
| Database: | Applied Science & Technology Source |
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| ISSN: | 20763417 |
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| DOI: | 10.3390/app16115209 |
