Improvement of the valuable compounds of fish waste through solid-state fermentation with probiotics
| Autor: | Dadkhodazadeh, Vajiheh, Hamidi-Esfahani, Zohreh, Khan-Ahmadi, Morteza |
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| Zdroj: | In Applied Food Research December 2024 4(2) |
| Databáze: | ScienceDirect |
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