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CyTA - Journal of Food Volume 14, 2016 - Issue 4
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Nutrition and Food Safety

Comparing the composition and trend of fatty acid in human milk with bovine milk and infant formula in northeast region of China

Comparativa de la composición y la tendencia de los ácidos grasos en la leche humana, la leche bovina y la fórmula infantil en la región noreste de China

Yang-Bo HeKey Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, China;National Dairy Engineering & Technical Research Center, Heilongjiang Dairy Industry Technical Development Center, Harbin, China;Synergetic Innovation Center of Food Safety and Nutrition, Northeast Agricultural University, Harbin, ChinaView further author information
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Hao-Wei RenKey Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, China;National Dairy Engineering & Technical Research Center, Heilongjiang Dairy Industry Technical Development Center, Harbin, China;Synergetic Innovation Center of Food Safety and Nutrition, Northeast Agricultural University, Harbin, ChinaView further author information
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Yu-Tong CaoKey Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, China;National Dairy Engineering & Technical Research Center, Heilongjiang Dairy Industry Technical Development Center, Harbin, China;Synergetic Innovation Center of Food Safety and Nutrition, Northeast Agricultural University, Harbin, ChinaView further author information
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He-Jia LiKey Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, China;National Dairy Engineering & Technical Research Center, Heilongjiang Dairy Industry Technical Development Center, Harbin, China;Synergetic Innovation Center of Food Safety and Nutrition, Northeast Agricultural University, Harbin, ChinaView further author information
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Zhen ZhangKey Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, China;National Dairy Engineering & Technical Research Center, Heilongjiang Dairy Industry Technical Development Center, Harbin, China;Synergetic Innovation Center of Food Safety and Nutrition, Northeast Agricultural University, Harbin, ChinaView further author information
&
Ning LiuKey Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, China;National Dairy Engineering & Technical Research Center, Heilongjiang Dairy Industry Technical Development Center, Harbin, China;Synergetic Innovation Center of Food Safety and Nutrition, Northeast Agricultural University, Harbin, ChinaCorrespondence[email protected]
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Pages 632-638 | Received 03 Feb 2016, Accepted 08 May 2016, Published online: 18 Jul 2016

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