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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

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