Issue 8, 2016
From the journal:

Food & Function

Correction: The anti-inflammatory effect of a glycosylation product derived from the high hydrostatic pressure enzymatic hydrolysate of a flatfish byproduct

In-Hu Choe,a   Hyeon Jin Jeon,b   Sung-Hwan Eom,b   Young-Ki Han,b   Yoon Sook Kim*b  and  Sang-Hoon Lee*ab  

* Corresponding authors

a Department of Food Biotechnology, University of Science and Technology, Daejeon 305-350, South Korea

b Korea Food Research Institute, Baekhyun-dong, Seongnam, Gyeonggi 463-746, South Korea
E-mail: shnlee@kfri.re.kr
Fax: +82-31-780-9281
Tel: +82-31-780-9281

Abstract

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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Article information

DOI
https://doi.org/10.1039/C6FO90026G
Article type
Correction
Submitted
05 Jul 2016
Accepted
05 Jul 2016
First published
11 Jul 2016
This article is Open Access
Creative Commons BY license

Food Funct., 2016,7, 3637-3637

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Correction: The anti-inflammatory effect of a glycosylation product derived from the high hydrostatic pressure enzymatic hydrolysate of a flatfish byproduct

I. Choe, H. J. Jeon, S. Eom, Y. Han, Y. S. Kim and S. Lee, Food Funct., 2016, 7, 3637 DOI: 10.1039/C6FO90026G

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