Changes in the lipid composition of powdered infant formulas during long-term storage

Journal of Agricultural and Food Chemistry

Volumn 55, Issue 16, 2007, Pages 6533-6538

  Rodríguez Alcalá, Luis M ^a   García Martínez, María C ^a   Cachón, Fátima ^b   Marmesat, Susana ^c   Alonso, Leocadio ^b   Márquez Ruiz, Gloria ^a   Fontecha, Javier ^a  

^a INSTITUTO DEL FRÍO CSIC   (Spain)

^b DEPARTMENT OF MICROBIOLOGY AND BIOCHEMISTRY OF DAIRY PRODUCTS   (Spain)

^c INSTITUTO DE LA GRASA   (Spain)

Author keywords

Infant formula; Oxidation compounds; PUFA; Storage; Trans fatty acids

Indexed keywords

FATTY ACID; LIPID; TOCOPHEROL; TRANS FATTY ACID;

ARTICLE; ARTIFICIAL MILK; CHEMISTRY; FOOD PRESERVATION; OXIDATION REDUCTION REACTION; TIME;

FATTY ACIDS; FOOD PRESERVATION; INFANT FORMULA; LIPIDS; OXIDATION-REDUCTION; TIME FACTORS; TOCOPHEROLS; TRANS FATTY ACIDS;

EID: 34548037869     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0708591     Document Type: Article

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