Erratum to: Amino Acids DOI 10.1007/s00726-016-2368-z
In the original publication, the below mentioned statement in paragraph 1 of section ‘Mechanism of action’, was wrongly published. The correct statement should read as:
‘The observed difference between the melting and freezing points is referred to as thermal hysteresis (Fig. 2), as depicted in the review by Davies (2014).’
The following publication by Davies should be accordingly added to the reference section:
Davies PL (2014) Ice-binding proteins: a remarkable diversity of structures for stopping and starting ice growth. Trends Biochem Sci 39:548–555.
Footnotes
The online version of the original article can be found under doi:10.1007/s00726-016-2368-z.
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