Corrigendum to "The effects of fermentation with lactic acid bacteria on the antioxidant and anti-glycation properties of edible cyanobacteria and microalgae" [LWT-Food Science and Technology 136 (2021) 110029]. (January 2021)

Record Type:: Journal Article
Title:: Corrigendum to "The effects of fermentation with lactic acid bacteria on the antioxidant and anti-glycation properties of edible cyanobacteria and microalgae" [LWT-Food Science and Technology 136 (2021) 110029]. (January 2021)
Main Title:: Corrigendum to "The effects of fermentation with lactic acid bacteria on the antioxidant and anti-glycation properties of edible cyanobacteria and microalgae" [LWT-Food Science and Technology 136 (2021) 110029]
Authors:: Kaga, Yuko
Kuda, Takashi
Taniguchi, Miyu
Yamaguchi, Yuji
Takenaka, Hiroyuki
Takahashi, Hajime
Kimura, Bon
Abstract:
Is Part Of:: Lebensmittel-Wissenschaft + Technologie =. Volume 136(2021)Part 2
Journal:: Lebensmittel-Wissenschaft + Technologie =
Issue:: Volume 136(2021)Part 2
Issue Display:: Volume 136, Issue 2021, Part 2 (2021)
Year:: 2021
Volume:: 136
Issue:: 2021
Part:: 2
Issue Sort Value:: 2021-0136-2021-0002
Page Start:
Page End:
Publication Date:: 2021-01
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.2020.110244 ↗
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:: 15194.xml