<scp>The Effect of Astaxanthin on Quality of the Common Cuttlefish</scp> ( <i>Sepia officinalis</i> ) <scp>Marinade</scp>
< 0.05). For all parameters, the results in all groups remained below the consumability threshold during the study period.
Authors
- Şükran Çaklı (ORCID: https://orcid.org/0000-0002-2419-9064)
- Pınar Baldemir (ORCID: https://orcid.org/0000-0001-7732-0772)
Institutions
- Ege University (TR)
Publication Details
- Journal
- Food Science & Nutrition
- Published
- 2026-04-01
- DOI
- https://doi.org/10.1002/fsn3.71724
- Primary Topic
- Cephalopods and Marine Biology
- Type
- article
- Field-Weighted Citation Impact
- 0.00
Funders
- Ege Üniversitesi
- Ege University Research Foundation