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Approaches for reducing the iodine content of the brown seaweed Saccharina latissima—effects on sensory properties.
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- Journal of Applied Phycology, 2024, v. 36, n. 2, p. 783, doi. 10.1007/s10811-023-02974-5
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Fermented and unfermented brown macroalgae as partial salt replacers in sodium-reduced dough and bread.
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- European Food Research & Technology, 2024, v. 250, n. 6, p. 1573, doi. 10.1007/s00217-024-04498-9
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- Article