Umami taste, free amino acid composition, and volatile compounds of brown seaweeds: [Incl. Correction]

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

doi:10.1007/s10811-018-1632-x

Umami taste, free amino acid composition, and volatile compounds of brown seaweeds: [Incl. Correction]

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

Design and Consumer Behavior

Research output: Contribution to journal › Journal article › Research › peer-review

80 Citations (Scopus)

180 Downloads (Pure)

Original language	English
Journal	Journal of Applied Phycology
Volume	31
Issue number	2
Pages (from-to)	1213-1232
ISSN	0921-8971
DOIs	https://doi.org/10.1007/s10811-018-1632-x
Publication status	Published - 2019

Bibliographical note

Correction to: Umami taste, free amino acid composition, and volatile compounds of brown seaweeds, DOI: 10.1007/s10811-018-1698-5

Access to Document

10.1007/s10811-018-1632-x

Umami taste, free amino acid composition, and volatile compounds of brown seaweedsAccepted author manuscript, 1.59 MB

https://doi.org/10.1007/s10811-018-1698-5

Cite this

Umami taste, free amino acid composition, and volatile compounds of brown seaweeds : [Incl. Correction]. / Mouritsen, Ole G.; Duelund, Lars; Petersen, Mikael Agerlin; Hartmann, Anna Loraine; Frøst, Michael Bom.

In: Journal of Applied Phycology, Vol. 31, No. 2, 2019, p. 1213-1232.

Research output: Contribution to journal › Journal article › Research › peer-review

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AU - Hartmann, Anna Loraine

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