Reducing the High Iodine Content of Saccharina latissima by Water Blanching

The objective of a recent study is to reduce this iodine content by water blanching processes to avoid excessive iodine consumption by consumers.
Share on facebook
Share on linkedin
Share on twitter
Share on email

Vous n'êtes pas autorisé à visionner cette page.

Inscrivez-vous à notre newsletter

Infos scientifiques, événements à venir, réglementation...

Autres articles

Keep
contact

small_c_popup-sensalg

Please, give us your email adress

You will recieved the white Paper by e-mail

small_c_popup-sensalg

remise à zéro

Purge les infos de segments du mail