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CyTA - Journal of Food Volume 22, 2024 - Issue 1
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Research Article

Effect of high DHA and ARA fortification on non-enzymatic browning of infant formula powder

Hong-Xin Jiaa State Key Laboratory of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co, Ltd, Shanghai, China;b 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
,
Hai-An Liua State Key Laboratory of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co, Ltd, Shanghai, China;b 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
&
Mi-Ya Sua State Key Laboratory of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co, Ltd, Shanghai, China;b 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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Article: 2290072 | Received 18 Jul 2023, Accepted 24 Nov 2023, Published online: 16 Jan 2024

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