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Journal: FoodsVolume: 9Number: 569
Article: Reducing the High Iodine Content of Saccharina latissima and Improving the Profile of Other Valuable Compounds by Water Blanching
- Authors:
- Cecilie Wirenfeldt Nielsen1,2,*,
- Susan Løvstad Holdt1 and
- Jens J. Sloth1
- et al.
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