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The evolution of the volatile compounds propanal, pentanal and hexanal, and fatty acid profiles were examined in 20 infant formula (IF) milk powders during storage at 25°C for 70 days after their packaging was opened. Few changes were observed in the fatty acid content during storage, but significant losses were found in C18:2 n−6 and C18:3 n−3 for some formulae. All three volatiles increased during...
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