Journal of Dairy Science
Volume 90, Issue 9 , Pages 4078-4083 , September 2007

Quantitative Measurement of Tetrahydromenaquinone-9 in Cheese Fermented by Propionibacteria

Received 24 December 2006 ,Accepted 3 May 2007.

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    Electron impact mass spectra and chemical structure of tetrahydromenaquinone-9.

    Electron impact mass spectra and chemical structure of tetrahydromenaquinone-9.

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    Analytical HPLC chromatogram of Norwegian Jarlsberg cheese. Peaks: 1, menaquinone (MK)-4; 2, phylloquinone; 3, presumptive MK-8; 4, presumptive MK-9; 5, tetrahydromenaquinone-9 [MK-9 (4H)].

    Analytical HPLC chromatogram of Norwegian Jarlsberg cheese. Peaks: 1, menaquinone (MK)-4; 2, phylloquinone; 3, presumptive MK-8; 4, presumptive MK-9; 5, tetrahydromenaquinone-9 [MK-9 (4H)].

PII: S0022-0302(07)71865-9

doi: 10.3168/jds.2006-892

Journal of Dairy Science
Volume 90, Issue 9 , Pages 4078-4083 , September 2007

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