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
Tajik, Negar
Ariaii, Peiman http://orcid.org/0000-0001-6383-2814
Najafian, Leila
Text and Data Mining valid from 2023-06-01
Version of Record valid from 2023-06-01
Article History
Accepted: 21 March 2023
First Online: 1 June 2023
Declarations
:
: The authors have declared no conflict of interest for this article.