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A comparative study of volatile compounds in breast milk and infant formula from different brands, countries of origin, and stages

Yangzheng He, Li Chen, Liufeng Zheng, Fang Cheng, Zeyuan Deng, Ting Luo, Jing Li

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Key concepts: Infant formula, Breast milk, Flavor, Chemistry, Gas chromatography–mass spectrometry, Food science, Mass spectrometry, Chromatography

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A comparative study of volatile compounds in breast milk and infant formula from different brands, countries of origin, and stages — Research Paper | ScholarLens