Figure 1From: The name of deliciousness and the gastrophysics behind itAmino-acid profile for dashi made from the red seaweed dulse. The dashi was produced by using the sous-vide technique at 60°C, resulting in an extract of 10 g dry dulse in 500 ml water, which was analyzed by mass spectrometry. Data from Mouritsen et al. [17].Back to article page