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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| FullText | Links: – Type: pdflink Text: Availability: 1 |
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| Header | DbId: aci DbLabel: Applied Science & Technology Source An: 194779806 AccessLevel: 2 PubType: Academic Journal PubTypeId: academicJournal PreciseRelevancyScore: 0 |
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| Items | – Name: Title Label: Title Group: Ti Data: 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. – Name: Author Label: Authors Group: Au Data: <searchLink fieldCode="AU" term="%22Hassen%2C+Hayat%22">Hassen, Hayat</searchLink><relatesTo>1,2</relatesTo><br /><searchLink fieldCode="AU" term="%22Topolska%2C+Kinga%22">Topolska, Kinga</searchLink><relatesTo>2,3</relatesTo><br /><searchLink fieldCode="AU" term="%22Kij%2C+Agnieszka%22">Kij, Agnieszka</searchLink><relatesTo>3,4</relatesTo><br /><searchLink fieldCode="AU" term="%22Sady%2C+Marek%22">Sady, Marek</searchLink><relatesTo>4,5</relatesTo><br /><searchLink fieldCode="AU" term="%22Kowalski%2C+Stanisław%22">Kowalski, Stanisław</searchLink><relatesTo>5,6</relatesTo><br /><searchLink fieldCode="AU" term="%22Kostogrys%2C+Renata+B%2E%22">Kostogrys, Renata B.</searchLink><relatesTo>1,6</relatesTo><br /><searchLink fieldCode="AU" term="%22Tarko%2C+Tomasz%22">Tarko, Tomasz</searchLink><relatesTo>7</relatesTo>, <i>tomasz.tarko@urk.edu.pl</i><br /><searchLink fieldCode="AU" term="%22Franczyk-Żarów%2C+Magdalena%22">Franczyk-Żarów, Magdalena</searchLink><relatesTo>1</relatesTo>, <i>magdalena.franczyk-zarow@urk.edu.pl</i> – Name: TitleSource Label: Source Group: Src Data: <searchLink fieldCode="JN" term="%22Applied+Sciences+%282076-3417%29%22">Applied Sciences (2076-3417)</searchLink>; Jun2026, Vol. 16 Issue 11, p5209, 17p |
| PLink | https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=aci&AN=194779806 |
| RecordInfo | BibRecord: BibEntity: Identifiers: – Type: doi Value: 10.3390/app16115209 Languages: – Code: eng Text: English PhysicalDescription: Pagination: PageCount: 17 StartPage: 5209 Titles: – TitleFull: 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. Type: main BibRelationships: HasContributorRelationships: – PersonEntity: Name: NameFull: Hassen, Hayat – PersonEntity: Name: NameFull: Topolska, Kinga – PersonEntity: Name: NameFull: Kij, Agnieszka – PersonEntity: Name: NameFull: Sady, Marek – PersonEntity: Name: NameFull: Kowalski, Stanisław – PersonEntity: Name: NameFull: Kostogrys, Renata B. – PersonEntity: Name: NameFull: Tarko, Tomasz – PersonEntity: Name: NameFull: Franczyk-Żarów, Magdalena IsPartOfRelationships: – BibEntity: Dates: – D: 01 M: 06 Text: Jun2026 Type: published Y: 2026 Identifiers: – Type: issn-print Value: 20763417 Numbering: – Type: volume Value: 16 – Type: issue Value: 11 Titles: – TitleFull: Applied Sciences (2076-3417) Type: main |
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