Effect of high DHA and ARA fortification on non-enzymatic browning of infant formula powder
To investigate the effect of adding high-dose docosahexaenoic acid (DHA) and arachidonic acid (ARA) on the stability of infant formula powders (IFs), IFs fortified with high-dose and low-dose DHA and ARA were compared and evaluated during storage at 37°C for six months. We specifically focused on th...
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| Principais autores: | , , |
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| Format: | Artigo |
| Jezik: | Inglês |
| Izdano: |
Taylor & Francis Group
2024-12-01
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| Serija: | CyTA - Journal of Food |
| Teme: | |
| Online dostop: | https://www.tandfonline.com/doi/10.1080/19476337.2023.2290072 |
| Oznake: |
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