Effect of antioxidants and packing conditions on storage stability of cereal bar fortified with hydrolyzed collagen from seabass skin.

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dc.contributor.authorS. Benjakul
dc.contributor.authorS. Pisuchpen
dc.contributor.authorNora O'Brien
dc.contributor.authorS. Karnjanapratum
dc.date.accessioned2025-07-21T06:01:00Z
dc.date.issued2019-01-01
dc.identifier.doi10.14674/ijfs-1211
dc.identifier.urihttps://dspace.kmitl.ac.th/handle/123456789/8034
dc.subjectTBARS
dc.subjectLipid Oxidation
dc.subjectAluminium foil
dc.subjectPolypropylene
dc.subject.classificationProtein Hydrolysis and Bioactive Peptides
dc.titleEffect of antioxidants and packing conditions on storage stability of cereal bar fortified with hydrolyzed collagen from seabass skin.
dc.typeArticle

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