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Journal: Foods, 2020
Volume: 9
Number: 569
569
Article: Reducing the High Iodine Content of Saccharina latissima and Improving the Profile of Other Valuable Compounds by Water Blanching
Authors: by Cecilie Wirenfeldt Nielsen, Susan Løvstad Holdt, Jens J. Sloth, Gonçalo Silva Marinho, Maren Sæther, Jon Funderud and Turid Rustad
Link: https://www.mdpi.com/2304-8158/9/5/569

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