Blar i Norges miljø- og biovitenskapelige universitet på tidsskrift "Journal of Applied Phycology"
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Approaches for reducing the iodine content of the brown seaweed Saccharina latissima—effects on sensory properties
(Peer reviewed; Journal article, 2023)The effects of steam- or warm water treatments of the brown seaweed Saccharina latissima on iodine content and nutrient and sensory profiles were investigated. Warm freshwater or seawater treatments reduced the dry weight ... -
Identification of fatty acids in fractionated lipid extracts from Palmaria palmata, Alaria esculenta and Saccharina latissima by off-line SPE GC-MS
(Peer reviewed; Journal article, 2020)