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Higher degree of Maillard reaction induced by spray drying at high temperatures increases antioxidant activity of camel milk proteins
| Назив: | Higher degree of Maillard reaction induced by spray drying at high temperatures increases antioxidant activity of camel milk proteins | Аутори: | Peruško, Marija   ; Simović, Ana ; Stevanović, Nikola R.; Radomirović, Mirjana Ž. ; Smiljanić, Katarina ; Stanić-Vučinić, Dragana ; Ghnimi, Sami; Ćirković-Veličković, Tanja |
Година: | 2020 | Публикација: | 2nd FoodEnTwin Workshop Experimental anlimal models for food and environment, February 3-4, 2020, Vienna, Austria | Тип резултата: | Конференцијски рад | Колација: | str. 6-7 | URI: | http://cherry.chem.bg.ac.rs/handle/123456789/5130 https://enauka.gov.rs/handle/123456789/139914 |
Пројекат: | FoodEnTwin-Twinning of research activities for the frontier research in the fields of food, nutrition and environmental omics (EU-810752) | М-категорија: | Мп категорија ће бити приказана накнадно. |
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