发酵蚕豆酱中新型抗氧化肽的鉴定和分子机制:食品化学 450 (2024) 139297/ FOCH_FOODCHEM-D-23-08808]的更正。

IF 9.8 1区 农林科学 Q1 CHEMISTRY, APPLIED Food Chemistry Pub Date : 2024-09-01 Epub Date: 2024-05-11 DOI:10.1016/j.foodchem.2024.139578
Hongbin Lin, Jianhua Zhao, Yuqing Xie, Jie Tang, Qin Wang, Jie Zhao, Min Xu, Ping Liu
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Corrigendum to "Identification and molecular mechanisms of novel antioxidant peptides from fermented broad bean paste: A combined in silico and in vitro study" [Food Chemistry 450 (2024) 139297/ FOCH_FOODCHEM-D-23-08808].
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来源期刊
Food Chemistry
Food Chemistry 工程技术-食品科技
CiteScore
16.30
自引率
10.20%
发文量
3130
审稿时长
122 days
期刊介绍: 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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