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Journal: Applied SciencesVolume: 16Number: 5209
Article: 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
- Authors:
- Hayat Hassen 1,2,
- Kinga Topolska 3 and
- Magdalena Franczyk-Żarów 1,*
- et al.
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