不同 pH 值下提取方法对蚕豆球蛋白组分钙结合能力的影响》,[《食品化学》,第 458 卷,2024 年 11 月 15 日,140176]更正。

IF 8.5 1区 农林科学 Q1 CHEMISTRY, APPLIED Food Chemistry Pub Date : 2024-12-01 Epub Date: 2024-07-25 DOI:10.1016/j.foodchem.2024.140537
Tiffany Amat, Ali Assifaoui, Johann Buczkowski, Juliana V C Silva, Christophe Schmitt, Rémi Saurel
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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].
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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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