Variation in Contents of Iodine Species in Kelp during Blanching-Salting Process
In this study, the contents of four iodine forms, including iodide ion (I−), iodate (IO3−), mono-iodotyrosine (MIT) and diiodotyrosine (DIT), were determined in the blanching water, rinsing water, saline water and processed kelp to study the dissolution patterns of iodine forms during the blanching,...
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| Format: | Article |
| Language: | English |
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China Food Publishing Company
2024-01-01
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| Series: | Shipin Kexue |
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-1-010.pdf |