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Data.xlsx (41.7 kB)
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Antioxidants.csv (1.45 kB)
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Amino-acids.csv (7.95 kB)
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Fatty-acids.csv (4.04 kB)
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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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    DTU Food

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    Keywords

    sugar kelpSaccharinaseaweedmacroalgaealgaeiodineproximate compositionNutrientsBioactive compoundsantioxidant activityAmino acidsfatty acids profileseaweed processingfood processingFood Sciences not elsewhere classified

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    CC BY-ND 4.0

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