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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

    In this research, the antioxidant properties of the hydrolyzed peptide of chlorella vulgaris (CVPH) with molecular weights (MW) of 3, 5, and 10 were kDa determined by using alcalase and flavourzyme enzyme, and...

    Sheyma Taghdiri, Mozhgan Emtyazjoo… in Journal of Food Measurement and Characteri… (2024)