Corrigendum to "Interactions and emulsifying properties of ovalbumin with tannic acid" [LWT - Food Science and Technology 95 (2018) 282–288]. (February 2020)

Record Type:: Journal Article
Title:: Corrigendum to "Interactions and emulsifying properties of ovalbumin with tannic acid" [LWT - Food Science and Technology 95 (2018) 282–288]. (February 2020)
Main Title:: Corrigendum to "Interactions and emulsifying properties of ovalbumin with tannic acid" [LWT - Food Science and Technology 95 (2018) 282–288]
Authors:: Chen, Yang
Hu, Jie
Yi, Xiangzhou
Ding, Baomiao
Sun, Weiqing
Yan, Fengwei
Wei, Shudong
Li, Zhenshun
Abstract:
Is Part Of:: Lebensmittel-Wissenschaft + Technologie =. Volume 120(2020)
Journal:: Lebensmittel-Wissenschaft + Technologie =
Issue:: Volume 120(2020)
Issue Display:: Volume 120, Issue 2020 (2020)
Year:: 2020
Volume:: 120
Issue:: 2020
Issue Sort Value:: 2020-0120-2020-0000
Page Start:
Page End:
Publication Date:: 2020-02
Subjects:: Food industry and trade -- Periodicals
Food -- Composition -- Periodicals
Microbiology -- Periodicals
Nutrition -- Periodicals
664.005
Journal URLs:: http://www.sciencedirect.com/science/journal/00236438 ↗
http://www.elsevier.com/journals ↗
DOI:: 10.1016/j.lwt.2019.108935 ↗
Languages:: English
ISSNs:: 0023-6438
Deposit Type:: Legaldeposit
View Content:: Available online (eLD content is only available in our Reading Rooms) ↗
Physical Locations:: British Library DSC - 3983.070000
British Library DSC - BLDSS-3PM
British Library HMNTS - ELD Digital store
Ingest File:: 12814.xml