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

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

doi:10.1039/c6fo90026g

In-Hu Choe, Sung-Hwan Eom + Show 4 more

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https://doi.org/10.1039/c6fo90026g

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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.

Highlights

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
ADepartment of Food Biotechnology, University of Science and Technology, Daejeon 305-350, South Korea bKorea Food Research Institute, Baekhyun-dong, Seongnam, Gyeonggi 463-746, South Korea

Summary

Introduction

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.

Results

Conclusion