Article Versions Notes

Nielsen CW, Holdt SL, Sloth JJ, Marinho GS, Sæther M, Funderud J, Rustad T. Reducing the High Iodine Content of Saccharina latissima and Improving the Profile of Other Valuable Compounds by Water Blanching. Foods. 2020; 9(5):569. https://doi.org/10.3390/foods9050569

Nielsen, Cecilie Wirenfeldt, Susan Løvstad Holdt, Jens J. Sloth, Gonçalo Silva Marinho, Maren Sæther, Jon Funderud, and Turid Rustad. 2020. "Reducing the High Iodine Content of Saccharina latissima and Improving the Profile of Other Valuable Compounds by Water Blanching" Foods 9, no. 5: 569. https://doi.org/10.3390/foods9050569

Nielsen, C. W., Holdt, S. L., Sloth, J. J., Marinho, G. S., Sæther, M., Funderud, J., & Rustad, T. (2020). Reducing the High Iodine Content of Saccharina latissima and Improving the Profile of Other Valuable Compounds by Water Blanching. Foods, 9(5), 569. https://doi.org/10.3390/foods9050569