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Evaluation of Antioxidant Properties of Hydrolyzed Protein Obtained from Barley Grains and Its Effect Along with Nanocellulose on the Quality and Shelf Life of Fish Nugget

Crossref DOI link: https://doi.org/10.1007/s10989-023-10515-4

Published Online: 2023-06-01

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Tajik, Negar

Ariaii, Peiman https://orcid.org/0000-0001-6383-2814
Najafian, Leila
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Text and Data Mining valid from 2023-06-01

Version of Record valid from 2023-06-01
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Article History

Accepted: 21 March 2023

First Online: 1 June 2023

Declarations

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: The authors have declared no conflict of interest for this article.

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