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

doi:10.1007/s10811-018-1698-5

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 af dette arbejde

Abstract

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

Originalsprog	Engelsk
Tidsskrift	Journal of Applied Phycology
Vol/bind	31
Udgave nummer	2
Sider (fra-til)	1233-1238
Antal sider	6
ISSN	0921-8971
DOI	https://doi.org/10.1007/s10811-018-1698-5
Status	Udgivet - 15 apr. 2019

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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, Ole G.; Duelund, Lars; Petersen, Mikael Agerlin et al.

I: Journal of Applied Phycology, Bind 31, Nr. 2, 15.04.2019, s. 1233-1238.

Publikation: Bidrag til tidsskrift › Kommentar/debat › Forskning › peer review

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abstract = "The original version of this article unfortunately contained mistakes. The necessary corrections are given below.",

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AU - Mouritsen, Ole G.

AU - Duelund, Lars

AU - Petersen, Mikael Agerlin

AU - Hartmann, Anna Loraine

AU - Frøst, Michael Bom

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

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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)

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