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Impact of Fermentation on the Recovery of Antioxidant Bioactive Compounds from Sea Bass Byproducts
The aim of the present research was to obtain antioxidant compounds through the fermentation of fish byproducts by bacteria isolated from sea bass viscera. To that purpose, bacteria from sea bass stomach, intestine, and colon were isolated. With the selected bacteria, growing research was undertaken...
Autores principales: | Martí-Quijal, Francisco J., Tornos, Adrián, Príncep, Andrea, Luz, Carlos, Meca, Giuseppe, Tedeschi, Paola, Ruiz, María-José, Barba, Francisco J. |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2020
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7139806/ https://www.ncbi.nlm.nih.gov/pubmed/32183440 http://dx.doi.org/10.3390/antiox9030239 |
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