Variations in the rancid-flavor compounds of human breastmilk under general frozen-storage conditions

• المؤلفون الرئيسيون: Hsiao-Ying Hung (مؤلف), Yu-Yun Hsu (مؤلف), Pei-Fang Su (مؤلف), Ying-Ju Chang (مؤلف)
• التنسيق: كتاب
• منشور في: BMC, 2018-03-01T00:00:00Z.
• الموضوعات: article
• الوصول للمادة أونلاين: Connect to this object online.

Abstract Background Human breastmilk provides the best nutrition for infants. When women or infants have difficulties in breastfeeding directly, breastmilk is usually pumped and frozen for later use. However, while frozen, breastmilk may develop a rancid flavor, which induces infant feeding stress a...