Sletta, M.S.; Wirenfeldt, C.B.; Sæther, M.; Arlov, Ø.; Švarc, P.L.; Jacobsen, S.S.; Aachmann, F.L.; Sletta, H.; Holdt, S.L.; Aasen, I.M.;
et al. Blanching of Two Commercial Norwegian Brown Algae for Reduction of Iodine and Other Compounds of Importance for Food Safety and Quality. Foods 2025, 14, 4113.
https://doi.org/10.3390/foods14234113
AMA Style
Sletta MS, Wirenfeldt CB, Sæther M, Arlov Ø, Švarc PL, Jacobsen SS, Aachmann FL, Sletta H, Holdt SL, Aasen IM,
et al. Blanching of Two Commercial Norwegian Brown Algae for Reduction of Iodine and Other Compounds of Importance for Food Safety and Quality. Foods. 2025; 14(23):4113.
https://doi.org/10.3390/foods14234113
Chicago/Turabian Style
Sletta, Maria Stavnes, Cecilie Bay Wirenfeldt, Maren Sæther, Øystein Arlov, Petra Ložnjak Švarc, Synnøve Strand Jacobsen, Finn Lillelund Aachmann, Håvard Sletta, Susan Løvstad Holdt, Inga Marie Aasen,
and et al. 2025. "Blanching of Two Commercial Norwegian Brown Algae for Reduction of Iodine and Other Compounds of Importance for Food Safety and Quality" Foods 14, no. 23: 4113.
https://doi.org/10.3390/foods14234113
APA Style
Sletta, M. S., Wirenfeldt, C. B., Sæther, M., Arlov, Ø., Švarc, P. L., Jacobsen, S. S., Aachmann, F. L., Sletta, H., Holdt, S. L., Aasen, I. M., & Rustad, T.
(2025). Blanching of Two Commercial Norwegian Brown Algae for Reduction of Iodine and Other Compounds of Importance for Food Safety and Quality. Foods, 14(23), 4113.
https://doi.org/10.3390/foods14234113
