Umami taste, free amino acid composition, and volatile compounds of brown seaweeds

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

^*Corresponding author for this work

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2019
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)
Mouritsen, O. G., Duelund, L., Petersen, M. A., Hartmann, A. L. & Frøst, M. B., 15. Apr 2019, In: Journal of Applied Phycology. 31, 2, p. 1233-1238
Research output: Contribution to journal › Comment/debate › Research › peer-review