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Valorization of Chum Salmon (Oncorhynchus keta) Processing By-Products: High-Value Functional Food Ingredients for

Wook-Chul Kim1, Yun-Su Lee1, Seo-Rin Jung1

  • 1Department of Medical Science, Soonchunhyang University, Asan 31538, Republic of Korea.

Marine Drugs
|May 26, 2026
PubMed

Keywords:
chum salmon (Oncorhynchus keta)enzyme hydrolysatefish processing byproductsfunctional food ingredientsskin health

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