Brown seaweed as a food ingredient contributing to an adequate but not excessive amount of iodine in the European diet. A case study with bread
Ballance, Simon; Rieder, Anne; Arlov, Øystein; Knutsen, Svein Halvor
Les publikasjonen her:
DOI
:
doi.org/10.1002/jsfa.13716
NVA
:
hdl.handle.net/11250/3157300
Publikasjonsdetaljer
Tidsskrift : Journal of the Science of Food and Agriculture , 2024 , vol. 104 , no.14 , pp. 8897–8906
Publikasjonstype : Vitenskapelig artikkel
