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

Research output: Contribution to journalJournal articleResearchpeer-review

81 Citations (Scopus)
182 Downloads (Pure)
Original languageEnglish
JournalJournal of Applied Phycology
Volume31
Issue number2
Pages (from-to)1213-1232
ISSN0921-8971
DOIs
Publication statusPublished - 2019

Bibliographical note

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

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