Antioxidative Activity and Functional Properties of Enzymatic Protein Hydrolysate of Spirulina platensis

Subject Areas : food biotechnology

M.  Forutan ¹ (PhD Student of the Department of Food Science and Technology, Shahrood Branch, Islamic Azad University, Shahrood, Iran.)
M.  Hasani ² (Assistant Professor of the Department of Food Science and Technology, Shahrood Branch, Islamic Azad University, Shahrood, Iran.)
Sh.  Hasani ³ (PhD Graduated of the Department of Fisheries, Faculty of Fisheries and the Environment, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.)
N.  Salehi ⁴ (Associate Professor of the Department of Basic Sciences, Shahrood Branch, Islamic Azad University, Shahrood, Iran.)

Received: 2021-10-04 Accepted : 2022-04-13 Published : 2023-01-01

Keywords:

References:

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