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
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| 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 | Web of Science Članak Elečas Rang časopisa Citati: Web of Science Scopus |
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