Article
Sensory and molecular characterisation of the protective effect of storage at −80°C on the odour profiles of human milk
2012-01-01
Abstract excerpt
The aim of this study was to investigate if storage at −80°C prevents off-odour formation from oxidative fatty acid degradation, as previously observed for storage at −19°C. This was carried out on milk from mothers being supplemented with fish oil, as well as on milk from those receiving no supplementation (control group). The rationale for this approach was that human milk fatty acid profiles have previously bee...
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Identifiers and source
- Literature Corpus work
- 89e84430-de1c-5b54-857d-e5b24ee20b48
- DOI
- 10.1016/j.foodchem.2011.07.013