Article Versions Notes

Drozłowska E, Starowicz M, Śmietana N, Krupa-Kozak U, Łopusiewicz Ł. Spray-Drying Impact the Physicochemical Properties and Formation of Maillard Reaction Products Contributing to Antioxidant Activity of Camelina Press Cake Extract. Antioxidants. 2023; 12(4):919. https://doi.org/10.3390/antiox12040919

Drozłowska, Emilia, Małgorzata Starowicz, Natalia Śmietana, Urszula Krupa-Kozak, and Łukasz Łopusiewicz. 2023. "Spray-Drying Impact the Physicochemical Properties and Formation of Maillard Reaction Products Contributing to Antioxidant Activity of Camelina Press Cake Extract" Antioxidants 12, no. 4: 919. https://doi.org/10.3390/antiox12040919

Drozłowska, E., Starowicz, M., Śmietana, N., Krupa-Kozak, U., & Łopusiewicz, Ł. (2023). Spray-Drying Impact the Physicochemical Properties and Formation of Maillard Reaction Products Contributing to Antioxidant Activity of Camelina Press Cake Extract. Antioxidants, 12(4), 919. https://doi.org/10.3390/antiox12040919