The effect of hydrolyzed protein obtained from Chlorella vulgaris on the shelf life and quality of oil cake during the storage period
Crossref DOI link: https://doi.org/10.1007/s11694-023-02186-y
Published Online: 2023-10-19
Published Print: 2024-01
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Taghdiri, Sheyma
Emtyazjoo, Mozhgan http://orcid.org/0000-0002-2654-1951
Azizi, Mohammad Hossein
Ariaii, Peiman
Sedaghati, Marjaneh
Text and Data Mining valid from 2023-10-19
Version of Record valid from 2023-10-19
Article History
Received: 31 December 2022
Accepted: 24 September 2023
First Online: 19 October 2023