Corrigendum to "Enhancing the thermal stability of soy proteins by preheat treatment at lower protein Concentration" [Food Chem. 306 (2020) 125593]. (1st May 2020)

Record Type:: Journal Article
Title:: Corrigendum to "Enhancing the thermal stability of soy proteins by preheat treatment at lower protein Concentration" [Food Chem. 306 (2020) 125593]. (1st May 2020)
Main Title:: Corrigendum to "Enhancing the thermal stability of soy proteins by preheat treatment at lower protein Concentration" [Food Chem. 306 (2020) 125593]
Authors:: Ma, Wuchao
Wang, Tao
Wang, Jiamei
Wu, Di
Wu, Chao
Du, Ming
Abstract:
Is Part Of:: Food chemistry. Volume 311(2020)
Journal:: Food chemistry
Issue:: Volume 311(2020)
Issue Display:: Volume 311, Issue 2020 (2020)
Year:: 2020
Volume:: 311
Issue:: 2020
Issue Sort Value:: 2020-0311-2020-0000
Page Start:
Page End:
Publication Date:: 2020-05-01
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.2019.125883 ↗
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:: 12528.xml