Effect of high DHA and ARA fortification on lipid oxidation of infant formula powder

Hong-Xin Jiaa State Key Laboratory of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd, Shanghai, China;b State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Shanghai, China;c Synergetic Innovation Center for Food Safety and Nutrition, Jiangnan University, Wuxi, ChinaView further author information

Ye-Zhi Qua State Key Laboratory of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd, Shanghai, China;b State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Shanghai, China;c Synergetic Innovation Center for Food Safety and Nutrition, Jiangnan University, Wuxi, ChinaView further author information

Wen-Liang ChenView further author information

Mi-Ya Sua State Key Laboratory of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd, Shanghai, China;b State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Shanghai, China;c Synergetic Innovation Center for Food Safety and Nutrition, Jiangnan University, Wuxi, ChinaCorrespondence[email protected]
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Effect of high DHA and ARA fortification on lipid oxidation of infant formula powder

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Effect of high DHA and ARA fortification on lipid oxidation of infant formula powder

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