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High-added-value compounds recovery from supercritical fluid extraction-defatted European sea bass (Dicentrarchus labrax) viscera by lactic acid bacteria (L. plantarum and L. casei) assisted fermentation

Yixuan Liu; Juan Manuel Castagnini; Houda Berrada; Francisco J. Barba
Food Chemistry · Vol. 473 · pp. 143085 · 2025
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Bibliographic Information

JournalFood Chemistry
PublisherElsevier
Publication Date2025-05-01
Publication Year2025
Volume473
Pages143085
Document TypeJournal Article
eISSN0308-8146
DOI10.1016/j.foodchem.2025.143085
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1976-07-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/03088146
Publisher PageOpen Publisher Page
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