Exploring the Potential of Olive Flounder Processing By-Products as a Source of Functional Ingredients for Muscle Enhancement.

Hyun, Jimin; Kang, Sang-In; Lee, Sang-Woon; Amarasiri, R P G S K; Nagahawatta, D P; Roh, Yujin; Wang, Lei; Ryu, Bomi; Jeon, You-Jin.

Afiliação

Hyun J; Department of Marine Life Sciences, Jeju National University, Jeju 63243, Republic of Korea.
Kang SI; Seafood Research Center, Silla University, Busan 49277, Republic of Korea.
Lee SW; Department of Marine Life Sciences, Jeju National University, Jeju 63243, Republic of Korea.
Amarasiri RPGSK; Department of Marine Life Sciences, Jeju National University, Jeju 63243, Republic of Korea.
Nagahawatta DP; Department of Marine Life Sciences, Jeju National University, Jeju 63243, Republic of Korea.
Roh Y; Department of Marine Life Sciences, Jeju National University, Jeju 63243, Republic of Korea.
Wang L; College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China.
Ryu B; Department of Food Science and Nutrition, Pukyong National University, Busan 48513, Republic of Korea.
Jeon YJ; Department of Marine Life Sciences, Jeju National University, Jeju 63243, Republic of Korea.