Correction to: Umami taste, free amino acid composition, and volatile compounds of brown seaweeds (Journal of Applied Phycology, (2019), 31, 2, (1213-1232), 10.1007/s10811-018-1632-x)

Ole G. Mouritsen*, Lars Duelund, Mikael Agerlin Petersen, Anna Loraine Hartmann, Michael Bom Frøst

*Kontaktforfatter for dette arbejde

Publikation: Bidrag til tidsskriftKommentar/debatForskningpeer review

Abstrakt

The original version of this article unfortunately contained mistakes. The necessary corrections are given below.

OriginalsprogEngelsk
TidsskriftJournal of Applied Phycology
Vol/bind31
Udgave nummer2
Sider (fra-til)1233-1238
ISSN0921-8971
DOI
StatusUdgivet - 15. apr. 2019

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