title: Correction: The anti-inflammatory effect of a glycosylation product derived from the high hydrostatic pressure enzymatic hydrolysate of a flatfish byproduct.
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.
authors.affiliation: Department of Food Biotechnology, University of Science and Technology, Daejeon 305-350, South Korea.
authors.forename: In-Hu
authors.initials: IH
authors.lastname: Choe
authors.forename: Hyeon Jin
authors.initials: HJ
authors.lastname: Jeon
authors.forename: Sung-Hwan
authors.initials: SH
authors.lastname: Eom
authors.forename: Young-Ki
authors.initials: YK
authors.lastname: Han
authors.forename: Yoon Sook
authors.initials: YS
authors.lastname: Kim
authors.forename: Sang-Hoon
authors.initials: SH
authors.lastname: Lee