Effect of molecular weight, temperature, and pH on antioxidant activity of whey protein isolate hydrolysate and its application in pasta fortification
M
Melika Mohammadi
H
Hassan Ahmadi Gavlighi
R
Roghayeh Amini Sarteshnizi
A
Amir Pouya Ghandehari Yazdi
A
Amin Karimi
Article Details
Journal
Scientific Reports
Volume / Issue
Vol. 16, Issue 1
Published
March 19, 2026
ISSN
2045-2322
Publisher
Nature Portfolio
Authors (5)
M
Melika Mohammadi
H
Hassan Ahmadi Gavlighi
R
Roghayeh Amini Sarteshnizi
A
Amir Pouya Ghandehari Yazdi
A
Amin Karimi
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