Autori: Gharsallaoui Adem
| Naslov | Maillard reaction products formation and antioxidative power of spray dried camel milk powders increases with the inlet temperature of drying (Article) |
| Autori | 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 |
| Info | LWT-FOOD SCIENCE AND TECHNOLOGY, (2021), vol. 143 br. , str. - |
| Projekat | Ministry of Education, Science and Technological Development of the Republic of Serbia [451-03-68/2020-14/200288]; Ghent University Global Campus, Belgian Special Research Fund BOF StG [01N01718]; Serbian Academy of Sciences and Arts [F-26]; European Unio |
| Ispravka | ISI/Web of Science Članak Elečas Rang časopisa Citati: ISI/Web of Science Scopus |
