Published in
Elsevier, LWT - Food Science and Technology, (143), p. 111091, 2021
DOI: 10.1016/j.lwt.2021.111091
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Maillard reaction products formation and antioxidative power of spray dried camel milk powders increases with the inlet temperature of drying
Journal article published in 2021 by
Marija Perusko 
,
Tanja Cirkovic Velickovic,
Sami Ghnimi ,
Ana Simovic ,
Nikola Stevanovic ,
Mirjana Radomirovic ,
Adem Gharsallaoui ,
Katarina Smiljanic ,
Sam Van Haute,
Dragana Stanic-Vucinic,
Tanja Cirkovic Velickovic
,
Tanja Cirkovic Velickovic,
Sami Ghnimi ,
Ana Simovic ,
Nikola Stevanovic ,
Mirjana Radomirovic ,
Adem Gharsallaoui ,
Katarina Smiljanic ,
Sam Van Haute,
Dragana Stanic-Vucinic,
Tanja Cirkovic Velickovic
This paper is made freely available by the publisher.
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