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

Research output: Contribution to journalJournal articleResearchpeer-review

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

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 (Journal of Applied Phycology, (2018), DOI: 10.1007/s10811-018-1632-x)

ID: 209458601