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...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2024-12-01
|
| Series: | CyTA - Journal of Food |
| Subjects: | |
| Online Access: | https://www.tandfonline.com/doi/10.1080/19476337.2023.2290072 |