利用手持式傅立叶变换红外光谱仪预测食用昆虫粉末中的脂肪含量"[LWT - Food Science and Technology (Lebensmittel-Wissenschaft und -Technologie) 207 116652]更正

IF 6 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY LWT - Food Science and Technology Pub Date : 2024-11-01 DOI:10.1016/j.lwt.2024.116942
Carmen Mendez-Sanchez , Maria Carme Güell , Montserrat Ferrando , Luis Rodriguez-Saona , Rafael Jimenez-Flores , Joan Carles Domingo , Silvia de Lamo Castellvi
{"title":"利用手持式傅立叶变换红外光谱仪预测食用昆虫粉末中的脂肪含量\"[LWT - Food Science and Technology (Lebensmittel-Wissenschaft und -Technologie) 207 116652]更正","authors":"Carmen Mendez-Sanchez , Maria Carme Güell , Montserrat Ferrando , Luis Rodriguez-Saona , Rafael Jimenez-Flores , Joan Carles Domingo , Silvia de Lamo Castellvi","doi":"10.1016/j.lwt.2024.116942","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"211 ","pages":"Article 116942"},"PeriodicalIF":6.0000,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Corrigendum to “Prediction of fat content in edible insect powders using handheld FT-IR spectroscopic devices” [LWT - Food Science and Technology (Lebensmittel-Wissenschaft und -Technologie) 207 116652]\",\"authors\":\"Carmen Mendez-Sanchez , Maria Carme Güell , Montserrat Ferrando , Luis Rodriguez-Saona , Rafael Jimenez-Flores , Joan Carles Domingo , Silvia de Lamo Castellvi\",\"doi\":\"10.1016/j.lwt.2024.116942\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":382,\"journal\":{\"name\":\"LWT - Food Science and Technology\",\"volume\":\"211 \",\"pages\":\"Article 116942\"},\"PeriodicalIF\":6.0000,\"publicationDate\":\"2024-11-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"LWT - Food Science and Technology\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0023643824012258\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"LWT - Food Science and Technology","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0023643824012258","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
查看原文
分享 分享
微信好友 朋友圈 QQ好友 复制链接
本刊更多论文
Corrigendum to “Prediction of fat content in edible insect powders using handheld FT-IR spectroscopic devices” [LWT - Food Science and Technology (Lebensmittel-Wissenschaft und -Technologie) 207 116652]
求助全文
通过发布文献求助,成功后即可免费获取论文全文。 去求助
来源期刊
LWT - Food Science and Technology
LWT - Food Science and Technology 工程技术-食品科技
CiteScore
11.80
自引率
6.70%
发文量
1724
审稿时长
65 days
期刊介绍: LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials and cell cultures are outside the scope of the journal and will not be considered for publication.
期刊最新文献
Ultrasound-assisted chilling to minimize sodium hypochlorite use while reducing pathogens and preserving quality in chicken breast meat Identification and crude protein prediction of porcini mushrooms via deep learning-assisted FTIR fingerprinting Multifunctional curcumin/γ-cyclodextrin/sodium chloride complex: A strategy for salt reduction, flavor enhancement, and antimicrobial activity in low-sodium foods Effects of different freezing methods on the damage in potato tissues impregnated with trehalose Enhancing the quality of semi-dried tilapia fillets using ultraviolet radiation to simulate the natural solar drying process: Integration of flavoromics, lipidomics, and targeted metabolomics
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
现在去查看 取消
×
提示
确定
0
微信
客服QQ
Book学术公众号 扫码关注我们
反馈
×
意见反馈
请填写您的意见或建议
请填写您的手机或邮箱
已复制链接
已复制链接
快去分享给好友吧!
我知道了
×
扫码分享
扫码分享
Book学术官方微信
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术
文献互助 智能选刊 最新文献 互助须知 联系我们:info@booksci.cn
Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。
Copyright © 2023 Book学术 All rights reserved.
ghs 京公网安备 11010802042870号 京ICP备2023020795号-1