Erratum to 'Effect of maize bran feruloylated oligosaccharides on the formation of endogenous contaminants and the appearance and textural properties of biscuits' [Food Chem. 245 (2018) 974-980]

著录项

• 来源
  《Food Chemistry》 |2018年第30期|398-398|共1页
• 作者

  Huang Junqing; Wang Yijinruo; Yang Ling; Peng Xichun; Zheng Jie; Ou Shiyi;

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• 作者单位

  Jinan Univ, Coll Tradit Chinese Med, Guangzhou 510632, Guangdong, Peoples R China;

  Jinan Univ, Dept Food Sci & Engn, Guangzhou 510632, Guangdong, Peoples R China;

  Jinan Univ, Dept Food Sci & Engn, Guangzhou 510632, Guangdong, Peoples R China;

  Jinan Univ, Dept Food Sci & Engn, Guangzhou 510632, Guangdong, Peoples R China;

  Jinan Univ, Dept Food Sci & Engn, Guangzhou 510632, Guangdong, Peoples R China;

  Jinan Univ, Dept Food Sci & Engn, Guangzhou 510632, Guangdong, Peoples R China;

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• 收录信息 美国《科学引文索引》(SCI);美国《生物学医学文摘》(MEDLINE);
• 原文格式 PDF
• 正文语种 eng
• 中图分类
• 关键词