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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.

food and function

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