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
| Title: | 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 |
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| Authors: | Liu, Yixuan a, Castagnini, Juan Manuel a, ⁎, Berrada, Houda a, b, Barba, Francisco J. a |
| Source: | In Food Chemistry 1 May 2025 473 |
| Database: | ScienceDirect |
| ISSN: | 03088146 |
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| DOI: | 10.1016/j.foodchem.2025.143085 |
| Published in: | Food Chemistry |
| Language: | English |