Reducing the High Iodine Content of Saccharina latissima and Improving the Profile of Other Valuable Compounds by Water Blanching

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posted on 2020-08-03, 07:47 authored by Cecilie Wirenfeldt Nielsen

This dataset was collected as part of the PhD project of Cecilie Wirenfeldt Nielsen

These files include all data used to publish "Reducing the high iodine content of Saccharina latissima and improving the profile of other valuable compounds by blanching."

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Keywords

sugar kelp Saccharina seaweed macroalgae algae iodine proximate composition Nutrients Bioactive compounds antioxidant activity Amino acids fatty acids profile seaweed processing food processing Food Sciences not elsewhere classified

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CC BY-ND 4.0

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