Blanching of Two Commercial Norwegian Brown Algae for Reduction of Iodine and Other Compounds of Importance for Food Safety and Quality.

Sletta MS, Wirenfeldt CB, Sæther M, Arlov Ø, Švarc PL, Jacobsen SS, Aachmann FL, Sletta H, Holdt SL, Aasen IM, Rustad T

Open source

DOI
10.3390/foods14234113
Published
2025 Dec 1
Container
Foods (Basel, Switzerland)
Publisher
Not recorded
Open access
yes

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BibTeX

@article{allodium:10.3390/foods14234113,
  title = {Blanching of Two Commercial Norwegian Brown Algae for Reduction of Iodine and Other Compounds of Importance for Food Safety and Quality.},
  author = {Sletta MS and Wirenfeldt CB and Sæther M and Arlov Ø and Švarc PL and Jacobsen SS and Aachmann FL and Sletta H and Holdt SL and Aasen IM and Rustad T},
  year = {2025},
  journal = {Foods (Basel, Switzerland)},
  doi = {10.3390/foods14234113},
  url = {https://doi.org/10.3390/foods14234113}
}

RIS

TY  - JOUR
TI  - Blanching of Two Commercial Norwegian Brown Algae for Reduction of Iodine and Other Compounds of Importance for Food Safety and Quality.
AU  - Sletta MS
AU  - Wirenfeldt CB
AU  - Sæther M
AU  - Arlov Ø
AU  - Švarc PL
AU  - Jacobsen SS
AU  - Aachmann FL
AU  - Sletta H
AU  - Holdt SL
AU  - Aasen IM
AU  - Rustad T
PY  - 2025
JO  - Foods (Basel, Switzerland)
DO  - 10.3390/foods14234113
UR  - https://doi.org/10.3390/foods14234113
ER  -

APA

MS, S., CB, W., M, S., Ø, A., PL, Š., SS, J., FL, A., H, S., SL, H., IM, A., & T, R. (2025). Blanching of Two Commercial Norwegian Brown Algae for Reduction of Iodine and Other Compounds of Importance for Food Safety and Quality.. Foods (Basel, Switzerland). https://doi.org/10.3390/foods14234113

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