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

In-Hu Choe; Hyeon Jin Jeon; Sung-Hwan Eom; Young-Ki Han; Yoon Sook Kim; Sang-Hoon Lee

doi:10.1039/c6fo90026g

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

Food Funct. 2016 Aug 10;7(8):3637. doi: 10.1039/c6fo90026g. Epub 2016 Jul 11.

Authors

In-Hu Choe¹, Hyeon Jin Jeon, Sung-Hwan Eom, Young-Ki Han, Yoon Sook Kim, Sang-Hoon Lee

Affiliation

¹ Department of Food Biotechnology, University of Science and Technology, Daejeon 305-350, South Korea.

PMID: 27396872
DOI: 10.1039/c6fo90026g

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.