APA (7th ed.) Citation

Y, L., JM, C., H, B., & FJ, B. (2025). 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. Food chemistry, 473, 143085. https://doi.org/10.1016/j.foodchem.2025.143085

Chicago Style (17th ed.) Citation

Y, Liu, Castagnini JM, Berrada H, and Barba FJ. "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." Food Chemistry 473 (2025): 143085. https://doi.org/10.1016/j.foodchem.2025.143085.

MLA (9th ed.) Citation

Y, Liu, et al. "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." Food Chemistry, vol. 473, 2025, p. 143085, https://doi.org/10.1016/j.foodchem.2025.143085.