The effect of hydrolyzed protein obtained from Chlorella vulgaris on the shelf life and quality of oil cake during the storage period
Sheyma Taghdiri, Mozhgan Emtyazjoo, Mohammad Hossein Azizi, Peiman Ariaii, Marjaneh Sedaghati
Topics & Concepts
Food scienceShelf lifeFood spoilageChemistryPreservativeChlorella vulgarisAntioxidantPeroxide valueHydrolysisMoistureYeastBiochemistryBotanyAlgaeBiologyBacteriaOrganic chemistryGeneticsProtein Hydrolysis and Bioactive PeptidesAquaculture Nutrition and GrowthAlgal biology and biofuel production