Kim, W.-C.; Lee, Y.-S.; Jung, S.-R.; Park, S.Y.; Yun, H.J.; Oh, J.-Y.; Lee, S.-H.
Valorization of Chum Salmon (Oncorhynchus keta) Processing By-Products: High-Value Functional Food Ingredients for Skin Health. Mar. Drugs 2026, 24, 178.
https://doi.org/10.3390/md24050178
AMA Style
Kim W-C, Lee Y-S, Jung S-R, Park SY, Yun HJ, Oh J-Y, Lee S-H.
Valorization of Chum Salmon (Oncorhynchus keta) Processing By-Products: High-Value Functional Food Ingredients for Skin Health. Marine Drugs. 2026; 24(5):178.
https://doi.org/10.3390/md24050178
Chicago/Turabian Style
Kim, Wook-Chul, Yun-Su Lee, Seo-Rin Jung, Sun Young Park, Hyun Jung Yun, Jae-Young Oh, and Seung-Hong Lee.
2026. "Valorization of Chum Salmon (Oncorhynchus keta) Processing By-Products: High-Value Functional Food Ingredients for Skin Health" Marine Drugs 24, no. 5: 178.
https://doi.org/10.3390/md24050178
APA Style
Kim, W.-C., Lee, Y.-S., Jung, S.-R., Park, S. Y., Yun, H. J., Oh, J.-Y., & Lee, S.-H.
(2026). Valorization of Chum Salmon (Oncorhynchus keta) Processing By-Products: High-Value Functional Food Ingredients for Skin Health. Marine Drugs, 24(5), 178.
https://doi.org/10.3390/md24050178
