Fish Physiology.
FB2
![Foto de Fish Physiology.](/img/grupo.png)
![Foto de Universidade Nova de Lisboa](/img/noimage_org.png)
Universidade Nova de Lisboa
Lisboa, PortugalPublications in collaboration with researchers from Universidade Nova de Lisboa (2)
2024
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Incorporating sardine cooking water aromas into plant-based diets for European seabass: Effects on appetite regulation, growth and sensory properties of fish flesh
Animal Feed Science and Technology, Vol. 314
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Production of Aroma-Rich Extracts from Sardine Cooking Wastewaters: Exploring Their Potential for Modulating Feed Intake in European Seabass
Waste and Biomass Valorization