Corrigendum to "Effect of extraction method on the calcium binding capacity of faba bean globulin fractions at various pH", [Food Chemistry, Volume 458, 15 November 2024, 140176].
Tiffany Amat, Ali Assifaoui, Johann Buczkowski, Juliana V C Silva, Christophe Schmitt, Rémi Saurel
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Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.
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