Corrigendum to "Limited hydrolysis of glycosylated whey protein isolate ameliorates the oxidative and physical stabilities of conjugated linoleic acid oil-in-water emulsions" [Food Chem. 362 (2021)130212]. (30th March 2023)

Record Type:: Journal Article
Title:: Corrigendum to "Limited hydrolysis of glycosylated whey protein isolate ameliorates the oxidative and physical stabilities of conjugated linoleic acid oil-in-water emulsions" [Food Chem. 362 (2021)130212]. (30th March 2023)
Main Title:: Corrigendum to "Limited hydrolysis of glycosylated whey protein isolate ameliorates the oxidative and physical stabilities of conjugated linoleic acid oil-in-water emulsions" [Food Chem. 362 (2021)130212]
Authors:: Li, Meng
Yu, Rui
Fu, Runxiao
He, Yanting
Jiang, Zhanmei
Hou, Juncai
Abstract:
Is Part Of:: Food chemistry. Volume 405:Part A(2023)
Journal:: Food chemistry
Issue:: Volume 405:Part A(2023)
Issue Display:: Volume 405, Issue A (2023)
Year:: 2023
Volume:: 405
Issue:: A
Issue Sort Value:: 2023-0405-NaN-0000
Page Start:
Page End:
Publication Date:: 2023-03-30
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.2022.134833 ↗
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
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Ingest File:: 24580.xml