Preparation of Human Milk Substitute Fat by Physical Blending and Its Quality Evaluation

Human milk is the benchmark for formulating infant formula, the latter serving as a substitute when breastfeeding is not possible. Nevertheless, the lipid composition and structure of commercially available infant formulas still differ from those of human milk fat. Accordingly, this paper employs a...

पूर्ण विवरण

ग्रंथसूची विवरण

मुख्य लेखकों:	Xueming Jiang, Yuting Fu, Chunyi Song, Wendi Zhang, Jun Cao
स्वरूप:	Artigo
भाषा:	Inglês
प्रकाशित:	MDPI AG 2025-12-01
श्रृंखला:	Foods
विषय:	human milk fat substitutes preparation and quality evaluation fatty acids sn-2 fatty acids sn-2 palmitoyl triacylglycerols oxidation and flavor
ऑनलाइन पहुंच:	https://www.mdpi.com/2304-8158/15/1/81
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