Circular economy in seafood processing: turning crustacean by-products into astaxanthin bioresources
- DOI
- 10.1016/j.foodres.2026.119780
- Published
- 2026-10
- Container
- Food Research International
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodres.2026.119780,
title = {Circular economy in seafood processing: turning crustacean by-products into astaxanthin bioresources},
author = {Mingyu Yin and Hao Li and Xutao Li and Wenyu Gao and Ryosuke Matsuoka and Zhou Fang and Qingqing Jiang and Xichang Wang},
year = {2026},
journal = {Food Research International},
doi = {10.1016/j.foodres.2026.119780},
url = {https://doi.org/10.1016/j.foodres.2026.119780}
}RIS
TY - JOUR TI - Circular economy in seafood processing: turning crustacean by-products into astaxanthin bioresources AU - Mingyu Yin AU - Hao Li AU - Xutao Li AU - Wenyu Gao AU - Ryosuke Matsuoka AU - Zhou Fang AU - Qingqing Jiang AU - Xichang Wang PY - 2026 JO - Food Research International DO - 10.1016/j.foodres.2026.119780 UR - https://doi.org/10.1016/j.foodres.2026.119780 ER -
APA
Yin, M., Li, H., Li, X., Gao, W., Matsuoka, R., Fang, Z., Jiang, Q., & Wang, X. (2026). Circular economy in seafood processing: turning crustacean by-products into astaxanthin bioresources. Food Research International. https://doi.org/10.1016/j.foodres.2026.119780
Source records
- crossref · retrieved 2026-09-26T10:40:57.719Z