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

Publication details

Journal : Journal of the Science of Food and Agriculture , vol. 104 , p. 8897–8906–9 , 2024

International Standard Numbers :
Printed : 0022-5142
Electronic : 1097-0010

Publication type : Academic article

Contributors : Ballance, Simon; Rieder, Anne; Arlov, Øystein; Knutsen, Svein Halvor

Issue : 14

Links :
ARKIV : hdl.handle.net/11250/3157300
DOI : doi.org/10.1002/jsfa.13716

Research areas

Food from new sources

Diet and health