View in EDS

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.

Saved in:
Bibliographic Details
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.
Authors: Liu Y; Research group in Innovative Technologies for Sustainable Food (ALISOST), Department of Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine, Faculty of Pharmacy and Food Science, Universitat de València, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot, Valencia, Spain., Castagnini JM; Research group in Innovative Technologies for Sustainable Food (ALISOST), Department of Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine, Faculty of Pharmacy and Food Science, Universitat de València, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot, Valencia, Spain. Electronic address: juan.castagnini@uv.es., Berrada H; Research group in Innovative Technologies for Sustainable Food (ALISOST), Department of Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine, Faculty of Pharmacy and Food Science, Universitat de València, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot, Valencia, Spain; Alternative methods for the determination of toxic effects and risk assessment of contaminants and mixtures (RISKTOX), Department of Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine, Faculty of Pharmacy and Food Science, Universitat de València, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot, Valencia, Spain., Barba FJ; Research group in Innovative Technologies for Sustainable Food (ALISOST), Department of Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine, Faculty of Pharmacy and Food Science, Universitat de València, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot, Valencia, Spain.
Source: Food chemistry [Food Chem] 2025 May 01; Vol. 473, pp. 143085. Date of Electronic Publication: 2025 Jan 25.
Publication Type: Journal Article; Evaluation Study
Journal Info: Publisher: Elsevier Applied Science Publishers Country of Publication: England NLM ID: 7702639 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7072 (Electronic) Linking ISSN: 03088146 NLM ISO Abbreviation: Food Chem Subsets: MEDLINE
Database: MEDLINE Ultimate
Description
ISSN:1873-7072
DOI:10.1016/j.foodchem.2025.143085