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

Crossref DOI link: https://doi.org/10.1007/s10811-018-1632-x

Published Online: 2018-09-26

Published Print: 2019-04

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Mouritsen, Ole G.

Duelund, Lars

Petersen, Mikael Agerlin

Hartmann, Anna Loraine

Frøst, Michael Bom
License Information

Text and Data Mining valid from 2018-09-26
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Article History

Received: 2 July 2018

Revised: 9 September 2018

Accepted: 9 September 2018

First Online: 26 September 2018