Corrigendum to "Oxidative stability of tocochromanols, carotenoids, and fatty acids in maize (Zea mays L.) porridges with varying phytate concentrations during cooking and in vitro digestion" [Food Chem. 378 (2022) 132053]. (1st July 2022)

Record Type:: Journal Article
Title:: Corrigendum to "Oxidative stability of tocochromanols, carotenoids, and fatty acids in maize (Zea mays L.) porridges with varying phytate concentrations during cooking and in vitro digestion" [Food Chem. 378 (2022) 132053]. (1st July 2022)
Main Title:: Corrigendum to "Oxidative stability of tocochromanols, carotenoids, and fatty acids in maize (Zea mays L.) porridges with varying phytate concentrations during cooking and in vitro digestion" [Food Chem. 378 (2022) 132053]
Authors:: Lux, Peter E.
Fuchs, Larissa
Wiedmaier-Czerny, Nina
Frank, Jan
Abstract:
Is Part Of:: Food chemistry. Volume 381(2022)
Journal:: Food chemistry
Issue:: Volume 381(2022)
Issue Display:: Volume 381, Issue 2022 (2022)
Year:: 2022
Volume:: 381
Issue:: 2022
Issue Sort Value:: 2022-0381-2022-0000
Page Start:
Page End:
Publication Date:: 2022-07-01
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.2022.132433 ↗
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:: 21036.xml