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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...
The odourant profile of human milk has been proposed to be modulated by the composition of the maternal diet via the transference of specific food aromas to the milk, such that neonates are exposed to these aromas and are prepared for latter acceptance of specific diets. For that reason the aim of the present study was to investigate whether specific fish oil odour constituents translate into human...
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