https://scholars.lib.ntu.edu.tw/handle/123456789/626032
標題: | Corrigendum to “Mechanistic understanding of the effects of ovalbumin-nanoliposome interactions on ovalbumin emulsifying properties” [LWT - Food Sci. Technol. Vol 157 article number 113067] (LWT (2022) 157, (S0023643822000020), (10.1016/j.lwt.2022.113067)) | 作者: | Wang Q MIN-HSIUNG PAN Chiou Y.-S Li Z Wei S Yin X Ding B. |
公開日期: | 2022 | 卷: | 161 | 來源出版物: | LWT | 摘要: | The authors regret that errors were introduced in Fig. 10 caption and the “Conclusions” of this paper. “a: The.” in Fig. 10 caption and the phrase “EAIs under different ratios were 0, 0.25:1, 0.5:1, 0.75:1 and 1:1 (g:g). b: The ESIs under different ratios were 0, 0.25:1, 0.5:1, 0.75:1 and 1:1 (g:g).” in Section 4 (4. Conclusions) are redundant, and they should be deleted. The authors would like to apologize for any inconvenience caused. © 2022 The Author(s) |
URI: | https://www.scopus.com/inward/record.uri?eid=2-s2.0-85126518099&doi=10.1016%2fj.lwt.2022.113285&partnerID=40&md5=45505a0f6ddc70fb7dde742fbd38a565 https://scholars.lib.ntu.edu.tw/handle/123456789/626032 |
ISSN: | 00236438 | DOI: | 10.1016/j.lwt.2022.113285 |
顯示於: | 食品科技研究所 |
在 IR 系統中的文件,除了特別指名其著作權條款之外,均受到著作權保護,並且保留所有的權利。