Effect of Freezing Time on Macronutrients and Energy Content of Breastmilk
Breastfeeding Medicine2011Vol. 7(4), pp. 295–301
Citations Over TimeTop 18% of 2011 papers
Nadia Raquel García‐Lara, Diana Escuder‐Vieco, Óscar García‐Algar, Javier de la Cruz, David Lora, Carmen Rosa Pallás‐Alonso
Abstract
After 3 months from freezing at -20 °C, an important decrease in fat and caloric content is observed. Correct homogenization is fundamental for correct nutritional analysis.
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