Standard
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
Harvard
Mouritsen, OG, Duelund, L
, Petersen, MA, Hartmann, AL
& Frøst, MB 2019, '
Umami taste, free amino acid composition, and volatile compounds of brown seaweeds: [Incl. Correction]',
Journal of Applied Phycology, vol. 31, no. 2, pp. 1213-1232.
https://doi.org/10.1007/s10811-018-1632-x
APA
Mouritsen, O. G., Duelund, L.
, Petersen, M. A., Hartmann, A. L.
, & Frøst, M. B. (2019).
Umami taste, free amino acid composition, and volatile compounds of brown seaweeds: [Incl. Correction].
Journal of Applied Phycology,
31(2), 1213-1232.
https://doi.org/10.1007/s10811-018-1632-x
Vancouver
Mouritsen OG, Duelund L
, Petersen MA, Hartmann AL
, Frøst MB.
Umami taste, free amino acid composition, and volatile compounds of brown seaweeds: [Incl. Correction].
Journal of Applied Phycology. 2019;31(2):1213-1232.
https://doi.org/10.1007/s10811-018-1632-x
Author
Mouritsen, Ole G. ; Duelund, Lars ; Petersen, Mikael Agerlin ; Hartmann, Anna Loraine ; Frøst, Michael Bom. / Umami taste, free amino acid composition, and volatile compounds of brown seaweeds : [Incl. Correction]. In: Journal of Applied Phycology. 2019 ; Vol. 31, No. 2. pp. 1213-1232.
Bibtex
@article{ef70777faa7441f1987ce1b4b02e5747,
title = "Umami taste, free amino acid composition, and volatile compounds of brown seaweeds: [Incl. Correction]",
author = "Mouritsen, {Ole G.} and Lars Duelund and Petersen, {Mikael Agerlin} and Hartmann, {Anna Loraine} and Fr{\o}st, {Michael Bom}",
note = "Correction to: Umami taste, free amino acid composition, and volatile compounds of brown seaweeds, DOI: 10.1007/s10811-018-1698-5",
year = "2019",
doi = "10.1007/s10811-018-1632-x",
language = "English",
volume = "31",
pages = "1213--1232",
journal = "Journal of Applied Phycology",
issn = "0921-8971",
publisher = "Springer",
number = "2",
}
RIS
TY - JOUR
T1 - Umami taste, free amino acid composition, and volatile compounds of brown seaweeds
T2 - [Incl. Correction]
AU - Mouritsen, Ole G.
AU - Duelund, Lars
AU - Petersen, Mikael Agerlin
AU - Hartmann, Anna Loraine
AU - Frøst, Michael Bom
N1 - Correction to: Umami taste, free amino acid composition, and volatile compounds of brown seaweeds, DOI: 10.1007/s10811-018-1698-5
PY - 2019
Y1 - 2019
UR - https://doi.org/10.1007/s10811-018-1698-5
U2 - 10.1007/s10811-018-1632-x
DO - 10.1007/s10811-018-1632-x
M3 - Journal article
VL - 31
SP - 1213
EP - 1232
JO - Journal of Applied Phycology
JF - Journal of Applied Phycology
SN - 0921-8971
IS - 2
ER -
