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1
Correction: Grabež et al. Seaweed Inclusion in Finishing Lamb Diet Promotes Changes in Micronutrient Content and Flavour-Related Compounds of Raw Meat and Dry-Cured Leg (Fenalår). 2022, , 1043.更正：格拉贝日等人。在育肥羔羊日粮中添加海藻可促进生肉和干腌腿（芬纳拉尔）中微量营养素含量和风味相关化合物的变化。2022年，，1043。
Foods. 2022 Aug 30;11(17):2624. doi: 10.3390/foods11172624.
2
Seaweed Inclusion in Finishing Lamb Diet Promotes Changes in Micronutrient Content and Flavour-Related Compounds of Raw Meat and Dry-Cured Leg (Fenalår).在育肥羔羊日粮中添加海藻可促进生肉和干腌腿（芬诺拉）中微量营养素含量及风味相关化合物的变化。
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本文引用的文献

1
Seaweed Inclusion in Finishing Lamb Diet Promotes Changes in Micronutrient Content and Flavour-Related Compounds of Raw Meat and Dry-Cured Leg (Fenalår).在育肥羔羊日粮中添加海藻可促进生肉和干腌腿（芬诺拉）中微量营养素含量及风味相关化合物的变化。
Foods. 2022 Apr 4;11(7):1043. doi: 10.3390/foods11071043.

更正：格拉贝日等人。在育肥羔羊日粮中添加海藻可促进生肉和干腌腿（芬纳拉尔）中微量营养素含量和风味相关化合物的变化。2022年，，1043。

Correction: Grabež et al. Seaweed Inclusion in Finishing Lamb Diet Promotes Changes in Micronutrient Content and Flavour-Related Compounds of Raw Meat and Dry-Cured Leg (Fenalår). 2022, , 1043.

作者信息

Grabež Vladana, Coll-Brasas Elena, Fulladosa Elena, Hallenstvedt Elin, Håseth Torunn Thauland, Øverland Margareth, Berg Per, Kidane Alemayehu, Egelandsdal Bjørg

机构信息

Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, NO-1430 Ås, Norway.

IRTA, Food Technology and Food Safety Programs, Finca Camps i Armet, E-17121 Monells, Spain.

出版信息

Foods. 2022 Aug 30;11(17):2624. doi: 10.3390/foods11172624.

DOI:10.3390/foods11172624
PMID:36076904
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC9455897/
Abstract

"" was not included as an author in the original publication [...].

摘要

在原出版物中未被列为作者[……]。