| Naziv: | Maillard reaction products formation and antioxidative power of spray dried camel milk powders increases with the inlet temperature of drying |
Autori: | Peruško, Marija  ; Ghnimi, Sami; Simović, Ana  ; Stevanović, Nikola R.; Radomirović, Mirjana Ž. ; Gharsallaoui, Adem; Smiljanić, Katarina ; Van Haute, Sam; Stanić-Vučinić, Dragana ; Ćirković-Veličković, Tanja |
Godina: | 2021 |
Publikacija: | LWT |
ISSN: | 0023-6438 Lwt-food Science and Technology ( Lebensmittel - Wissenschaft und Technologie) Pretraži identifikator |
Izdavač: | Elsevier |
Tip rezultata: | Naučni članak |
Kolacija: | vol. 143 str. 111091-111091 |
DOI: | 10.1016/j.lwt.2021.111091 |
WoS-ID: | 000636161900014 |
Scopus-ID: | 2-s2.0-85101387203 |
URI: | https://enauka.gov.rs/handle/123456789/316002
https://cherry.chem.bg.ac.rs/handle/123456789/4332
https://cherry.chem.bg.ac.rs/handle/123456789/4333 |
Projekat: | Ministarstvo prosvete, nauke i tehnološkog razvoja Republike Srbije, Ugovor br. 200288 (Inovacioni centar Hemijskog fakulteta u Beogradu doo) (RS-200288)
Ghent University Global Campus, Belgian Special Research Fund BOF StG No. 01N01718.
Serbian Academy of Sciences and Arts Project F-26.
FoodEnTwin-Twinning of research activities for the frontier research in the fields of food, nutrition and environmental omics (EU-810752) |
M-kategorija: | 21aM21a - Vodeći međunarodni časopis kategorije M21a |
