Tiffany Amat, Ali Assifaoui, Johann Buczkowski, Juliana V C Silva, Christophe Schmitt, Rémi Saurel
{"title":"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。","authors":"Tiffany Amat, Ali Assifaoui, Johann Buczkowski, Juliana V C Silva, Christophe Schmitt, Rémi Saurel","doi":"10.1016/j.foodchem.2024.140537","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":null,"pages":null},"PeriodicalIF":8.5000,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"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].\",\"authors\":\"Tiffany Amat, Ali Assifaoui, Johann Buczkowski, Juliana V C Silva, Christophe Schmitt, Rémi Saurel\",\"doi\":\"10.1016/j.foodchem.2024.140537\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":318,\"journal\":{\"name\":\"Food Chemistry\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":8.5000,\"publicationDate\":\"2024-12-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Chemistry\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.1016/j.foodchem.2024.140537\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"2024/7/25 0:00:00\",\"PubModel\":\"Epub\",\"JCR\":\"Q1\",\"JCRName\":\"CHEMISTRY, APPLIED\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Chemistry","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1016/j.foodchem.2024.140537","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"2024/7/25 0:00:00","PubModel":"Epub","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
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].
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.