Spray-Drying Impact the Physicochemical Properties and Formation of Maillard Reaction Products Contributing to Antioxidant Activity of Camelina Press Cake Extract - Publication - Bridge of Knowledge

Spray-Drying Impact the Physicochemical Properties and Formation of Maillard Reaction Products Contributing to Antioxidant Activity of Camelina Press Cake Extract

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Authors (5)

Emilia Drozłowska
Małgorzata Starowicz
Natalia Śmietana
Urszula KRUPA-KOZAK dr hab. inż
Łukasz Łopusiewicz

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Category:: Magazine publication
Type:: Magazine publication
Published in:: Antioxidants no. 12, edition 4,
ISSN: 2076-3921
ISSN:: 2076-3921
Publication year:: 2023
DOI:: Digital Object Identifier (open in new tab) 10.3390/antiox12040919
Verified by:: No verification

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