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Preparation of High-Quality Fermented Fish Product
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Fish by-products: Functional properties, health attributes, and challenges

Xiangzhou Yi1, Xia Gao1, Shuxin Gao1

  • 1College of Food Science and Technology, Hainan Tropical Ocean University, Sanya, P.R. China; Hainan Provincial Marine Food Engineering Technology Research Center, Hainan Tropical Ocean University, Sanya, P.R. China.

Advances in Food and Nutrition Research
|May 10, 2026
PubMed
Abstract

Keywords:
Aquatic by-productsBioactive componentsDelivery materialsNutritional propertiesPolyunsaturated fatty acids

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