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Evaluation antioxidant effects of hydrolyzed protein obtained from Chlorella vulgaris by enzymatic hydrolysis with Nanocomposite Coating on the chemical corruption of fresh beluga sturgeon fillet during storage in a refrigerator
Evaluation of sensory acceptance and anti-hypercholesterolemia activity of biscuits containing anthocyanins made from roselle (Hibiscus sabdariffa L.) flour and chitosan