AKTER, S.; ROY, A. R.; ANGON, P. B. Evaluating the Impact of Cooking and Fermentation Processes on the Nutritional Quality and Health Benefits of Seafood. 7th International Anatolian Agriculture, Food, Environment and Biology Congress, Kastamonu/Türkiye, [S. l.], p. 211–211, 2024. Disponível em: https://www.targid.indac.com.tr/index.php/TURSTEP/article/view/409. Acesso em: 2 jan. 2026.