Japanese fermented soybean food as the major determinant of the large geographic difference in circulating levels of vitamin K2: possible implications for hip-fracture risk
Masao Kaneki, Stephen J. Hedges, Takayuki Hosoi, Saeko Fujiwara, Anthony Lyons, St.John Crean, Nobuhiko Ishida, Mamoru Nakagawa, Masahiro Takechi, Yoshihisa Sano, Yuzo Mizuno, Shinjiro Hoshino, Mariko Miyao, Satoshi Inoue, Kiyomi Horiki, Masataka Shiraki, Yasuyoshi Ouchi, Hajime Orimo
Nutrition
April 2001 (Vol. 17, Issue 4, Pages 315-321) Abstract |
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The name of one of the co-authors on the article, “Japanese fermented soybean food as the major determinant of the large geographical differences in circulating level of Vitamin K2: Possible implications for hip fracture risk” which appeared in the April 2001 issue of Nutrition: The International Journal of Applied and Basic Nutritional Sciences [2001;17(4):315–321] was misspelled. The correct last name of the second author is Hodges.
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