Corrigendum to "Image recognition technology provides insights into relationships between anthocyanin degradation and color variation during jet drying of black carrot" [Food Chem. 450 (2024) 139460].

IF 8.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2024-10-15 Epub Date: 2024-06-08 DOI:10.1016/j.foodchem.2024.139993

Wenfeng Li, Rui Yang, Yiwen Xia, Xinyi Shao, Yimeng Wang, Wanjie Zhang

引用次数: 0

查看原文本刊更多论文

对 "图像识别技术有助于深入了解黑胡萝卜喷射干燥过程中花青素降解与颜色变化之间的关系 "的更正 [Food Chem. 450 (2024) 139460]。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.

文献相关原料

公司名称	产品信息	采购帮参考价格