Higher degree of Maillard reaction induced by spray drying at high temperatures increases antioxidant activity of camel milk proteins

Peruško, Marija; Simović, Ana; Stevanović, Nikola R.; Radomirović, Mirjana Ž.; Smiljanić, Katarina; Stanić-Vučinić, Dragana; Ghnimi, Sami; Ćirković-Veličković, Tanja

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eNauka > Results > Higher degree of Maillard reaction induced by spray drying at high temperatures increases antioxidant activity of camel milk proteins

Title:	Higher degree of Maillard reaction induced by spray drying at high temperatures increases antioxidant activity of camel milk proteins
Authors:	Peruško, Marija ; Simović, Ana ; Stevanović, Nikola R.; Radomirović, Mirjana Ž. ; Smiljanić, Katarina ; Stanić-Vučinić, Dragana ; Ghnimi, Sami; Ćirković-Veličković, Tanja
Issue Date:	2020
Publication:	2nd FoodEnTwin Workshop Experimental anlimal models for food and environment, February 3-4, 2020, Vienna, Austria
Type:	Conference Paper
Collation:	str. 6-7
URI:	http://cherry.chem.bg.ac.rs/handle/123456789/5130 https://enauka.gov.rs/handle/123456789/139914
Project:	FoodEnTwin-Twinning of research activities for the frontier research in the fields of food, nutrition and environmental omics (EU-810752)
M-category:	Mp. category will be shown later

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