食品工业科技2017，Vol.38Issue(23)：330-334,5.DOI:10.13386/j.issn1002-0306.2017.23.060
婴幼儿配方乳粉贮存过程中品质劣变的研究进展
Research progress on quality deterioration of infant formula during storage
摘要
Abstract
The nutrition of infant formula could be reduced as the high fat,protein and carbohydrate inducing some changing such as lipid oxidation,non-enzymatic browning and lactose crystalline.We reviewed the types of quality deterioration,effect factors and research methods during storage of infant formula,and then provided an outlook of the future for the research appropriately in the quality deterioration.关键词
婴幼儿配方乳粉/美拉德反应/乳糖结晶/脂质氧化Key words
infant formula/maillard reaction/lactose crystallization/lipid oxidation分类
轻工纺织引用本文复制引用
贾宏信,苏米亚,陈文亮,齐晓彦..婴幼儿配方乳粉贮存过程中品质劣变的研究进展[J].食品工业科技,2017,38(23):330-334,5.基金项目
上海市科委工程技术研究中心能力提升项目(16DZ2280600). （16DZ2280600）
