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Maillard reaction products formation and antioxidative power of spray dried camel milk powders increases with the inlet temperature of drying
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- Perusko, M (author)
- Karolinska Institutet
- Ghnimi, S (author)
- Simovic, A (author)
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- Stevanovic, N (author)
- Radomirovic, M (author)
- Gharsallaoui, A (author)
- Smiljanic, K (author)
- Van Haute, S (author)
- Stanic-Vucinic, D (author)
- Velickovic, TC (author)
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- (creator_code:org_t)
- Elsevier BV, 2021
- 2021
- English.
- In: LWT-FOOD SCIENCE AND TECHNOLOGY. - : Elsevier BV. - 0023-6438. ; 143
- Journal article (other academic/artistic)
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- Ghnimi, S
- Simovic, A
- Stevanovic, N
- Radomirovic, M
- Gharsallaoui, A
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- Smiljanic, K
- Van Haute, S
- Stanic-Vucinic, ...
- Velickovic, TC
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