2020

1. Impact of fermentation on the recovery of antioxidant bioactive compounds from sea bass byproducts

   Antioxidants, Vol. 9, Núm. 3

2. Isolation, identification and investigation of fermentative bacteria from sea bass (Dicentrarchus labrax): Evaluation of antifungal activity of fermented fish meat and by-products broths

   Foods, Vol. 9, Núm. 5