Correction: The anti-inflammatory effect of a glycosylation product derived from the high hydrostatic pressure enzymatic hydrolysate of a flatfish byproduct
Correction for 'The anti-inflammatory effect of a glycosylation product derived from the high hydrostatic pressure enzymatic hydrolysate of a flatfish byproduct' by In-Hu Choe, et al. , Food Funct. , 2016, 7 , 2557-2565.
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| Veröffentlicht in: | Food & function 2016-08, Vol.7 (8), p.3637-3637 |
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| Hauptverfasser: | , , , , , |
| Format: | Artikel |
| Sprache: | eng |
| Online-Zugang: | Volltext |
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| Zusammenfassung: | Correction for 'The anti-inflammatory effect of a glycosylation product derived from the high hydrostatic pressure enzymatic hydrolysate of a flatfish byproduct' by In-Hu Choe,
et al.
,
Food Funct.
, 2016,
7
, 2557-2565. |
|---|---|
| ISSN: | 2042-6496 2042-650X |
| DOI: | 10.1039/c6fo90026g |