Author Correction: Microbial lysates repurposed as liquid egg substitutes

IF 6.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

NPJ Science of Food Pub Date : 2024-07-15 DOI:10.1038/s41538-024-00289-4

Kyeong Rok Choi, Da-Hee Ahn, Seok Yeong Jung, Yu Hyun Lee, Sang Yup Lee

引用次数: 0

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作者更正：将微生物裂解物重新用作液态蛋替代品。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

NPJ Science of Food FOOD SCIENCE & TECHNOLOGY-

CiteScore

7.50

自引率

1.60%

发文量

期刊介绍： npj Science of Food is an online-only and open access journal publishes high-quality, high-impact papers related to food safety, security, integrated production, processing and packaging, the changes and interactions of food components, and the influence on health and wellness properties of food. The journal will support fundamental studies that advance the science of food beyond the classic focus on processing, thereby addressing basic inquiries around food from the public and industry. It will also support research that might result in innovation of technologies and products that are public-friendly while promoting the United Nations sustainable development goals.