Umami taste, free amino acid composition, and volatile compounds of brown seaweeds: [Incl. Correction]
Research output: Contribution to journal › Journal article › Research › peer-review
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- Umami taste, free amino acid composition, and volatile compounds of brown seaweeds
Accepted author manuscript, 1.59 MB, PDF document
| Original language | English |
|---|---|
| Journal | Journal of Applied Phycology |
| Volume | 31 |
| Issue number | 2 |
| Pages (from-to) | 1213-1232 |
| ISSN | 0921-8971 |
| DOIs | |
| 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
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