Glycerophospholipids in sea cucumber (Stichopus japonicus) and its processing by-products serve as bioactives and functional food ingredients. Journal of Food Bioactives, [S. l.], v. 1, n. 1, p. 134–142, 2018. DOI: 10.31665/JFB.2018.1132. Disponível em: http://www.isnff-jfb.com/index.php/JFB/article/view/12. Acesso em: 30 oct. 2026.