Incorporating sardine cooking water aromas into plant-based diets for European seabass: Effects on appetite regulation, growth and sensory properties of fish flesh-Reference-Cited by-同舟云学术

Incorporating sardine cooking water aromas into plant-based diets for European seabass: Effects on appetite regulation, growth and sensory properties of fish flesh

Published:2024-08 Issue: Volume:314 Page:116017
ISSN:0377-8401
Container-title:Animal Feed Science and Technology
language:en
Short-container-title:Animal Feed Science and Technology

Author:

Resende Daniela^ORCID,Velasco Cristina,Pereira Maria J.,Sá Tiago,Rocha Célia,Cunha Luís M.,Lima Rui C.,Brazinha Carla,Pintado Manuela,Valente Luisa M.P.

Publisher

Elsevier BV

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5. Exploring the potential of seaweed Gracilaria gracilis and microalga Nannochloropsis oceanica, single or blended, as natural dietary ingredients for European seabass Dicentrarchus labrax;Batista;J. Appl. Phycol.,2020

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