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. 2014 Mar;19(1):40–48. doi: 10.3746/pnf.2014.19.1.040

Table 1.

Extraction yield (%) of differently processed laver under various extraction conditions

Processing method Extraction condition

100°C, water 37°C, water 37°C, 70% ethanol
Dried laver 41.3 25.5 17.9
Roasted laver 40.6 32.1 20.2
Seasoned laver 26.4 21.0 16.0