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 03.08.2020, 07:47 authored by Cecilie Wirenfeldt NielsenCecilie 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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https://doi.org/10.3390/foods9050569

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

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Related publications (DOI or link to DTU Orbit, DTU Findit)

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