@ARTICLE{
author={Perusko Marija,Ghnimi Sami,Simovic Ana S,Stevanovic Nikola R,Radomirovic Mirjana,Gharsallaoui Adem,Smiljanic Katarina T,Van Haute Sam,Stanic-Vucinic Dragana J,Cirkovic-Velickovic Tanja D},
year={2021},
title={Maillard reaction products formation and antioxidative power of spray dried camel milk powders increases with the inlet temperature of drying},
journal={LWT-FOOD SCIENCE AND TECHNOLOGY},
volume={143},
number={},
pages={-},
document_type={Article},
}