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

*Corresponding author for this work

Research output: Contribution to journalComment/debateResearchpeer-review

Abstract

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

Original languageEnglish
JournalJournal of Applied Phycology
Volume31
Issue number2
Pages (from-to)1233-1238
ISSN0921-8971
DOIs
Publication statusPublished - 15. Apr 2019

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