Maillard reaction products formation and antioxidative power of spray dried camel milk powders increases with the inlet temperature of drying - Archive ouverte HAL Accéder directement au contenu
Article Dans Une Revue LWT - Food Science and Technology Année : 2021

Maillard reaction products formation and antioxidative power of spray dried camel milk powders increases with the inlet temperature of drying

Dates et versions

hal-04434970 , version 1 (02-02-2024)

Identifiants

Citer

Marija Perusko, Sami Ghnimi, Ana Simovic, Nikola Stevanovic, Mirjana Radomirovic, et al.. Maillard reaction products formation and antioxidative power of spray dried camel milk powders increases with the inlet temperature of drying. LWT - Food Science and Technology, 2021, 143, pp.111091. ⟨10.1016/j.lwt.2021.111091⟩. ⟨hal-04434970⟩
6 Consultations
0 Téléchargements

Altmetric

Partager

Gmail Facebook X LinkedIn More