Fermentation in fish and by-products processing: an overview of current research and future prospects

Author:

Marti-Quijal Francisco J,Remize Fabienne,Meca Giuseppe,Ferrer Emilia,Ruiz María-José,Barba Francisco J

Funder

BBI-JU

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference55 articles.

1. Lactic acid bacteria;König,2017

2. Fruits and vegetables, as a source of nutritional compounds and phytochemicals: changes in bioactive compounds during lactic fermentation;Septembre-Malaterre;Food Res Int,2018

3. Fermented foods in health promotion and disease prevention: an overview;Wilburn,2017

4. The State of World Fisheries and Aquaculture 2018 – Meeting the Sustainable Development Goals;FAO,2018

5. Peptides from fish by-product protein hydrolysates and its functional properties: an overview;Zamora-Sillero;Mar Biotechnol,2018

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