Corrigendum to "Increasing the physicochemical stability of stored green tea noodles: Analysis of the quality and chemical components" [Food Chem. 278 (2019) 333–341]. (15th May 2019)

Record Type:: Journal Article
Title:: Corrigendum to "Increasing the physicochemical stability of stored green tea noodles: Analysis of the quality and chemical components" [Food Chem. 278 (2019) 333–341]. (15th May 2019)
Main Title:: Corrigendum to "Increasing the physicochemical stability of stored green tea noodles: Analysis of the quality and chemical components" [Food Chem. 278 (2019) 333–341]
Authors:: Yu, Kun
Zhou, Hui-Ming
Zhu, Ke-Xue
Guo, Xiao-Na
Peng, Wei
Abstract:
Is Part Of:: Food chemistry. Volume 280(2019)
Journal:: Food chemistry
Issue:: Volume 280(2019)
Issue Display:: Volume 280, Issue 2019 (2019)
Year:: 2019
Volume:: 280
Issue:: 2019
Issue Sort Value:: 2019-0280-2019-0000
Page Start:: 262
Page End:
Publication Date:: 2019-05-15
Subjects:: Food -- Analysis -- Periodicals
Food -- Composition -- Periodicals
664
Journal URLs:: http://www.sciencedirect.com/science/journal/03088146 ↗
http://www.elsevier.com/journals ↗
DOI:: 10.1016/j.foodchem.2018.12.034 ↗
Languages:: English
ISSNs:: 0308-8146
Deposit Type:: Legaldeposit
View Content:: Available online (eLD content is only available in our Reading Rooms) ↗
Physical Locations:: British Library DSC - 3977.284000
British Library DSC - BLDSS-3PM
British Library HMNTS - ELD Digital store
Ingest File:: 9396.xml