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Correction to: Umami taste, free amino acid composition, and volatile compounds of brown seaweeds (Journal of Applied Phycology, (2019), 31, 2, (1213-1232), 10.1007/s10811-018-1632-x)

Journal of Applied Phycology
DOI: 10.1007/s10811-018-1698-5
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Abstract

The original version of this article unfortunately contained mistakes. The necessary corrections are given below.

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Mouritsen, O. G., Duelund, L., Petersen, M. A., Hartmann, A. L., & Frøst, M. B. (2019, April 15). Correction to: Umami taste, free amino acid composition, and volatile compounds of brown seaweeds (Journal of Applied Phycology, (2019), 31, 2, (1213-1232), 10.1007/s10811-018-1632-x). Journal of Applied Phycology. Springer Netherlands. https://doi.org/10.1007/s10811-018-1698-5

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