Effect of different structures of artificial milk fat globular membrane added to formula milk on fat digestibility in simulated in vitro infant model

MA Xinyi; ZHANG Yiyun; WU Ran; WANG Xingben; GU Ruixia; CHEN Xia

doi:10.13995/j.cnki.11-1802/ts.035302

Effect of different structures of artificial milk fat globular membrane added to formula milk on fat digestibility in simulated in vitro infant model

MA Xinyi, ZHANG Yiyun, WU Ran, WANG Xingben, GU Ruixia, CHEN Xia

Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (11) : 161-168.

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Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (11) : 161-168. DOI: 10.13995/j.cnki.11-1802/ts.035302

Effect of different structures of artificial milk fat globular membrane added to formula milk on fat digestibility in simulated in vitro infant model

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2024, 50(11): 161-168 https://doi.org/10.13995/j.cnki.11-1802/ts.035302

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Received	Revised	Published
2023-02-28	2023-05-05	2024-06-15
Issue Date
2024-07-12

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