Corrigendum to “Assesment of the effect of ascorbic acid, sodium isoascorbate and calcium ascorbate treatments on the browning and wound healing process of fresh-cut potatoes” [Food Chem. 463 (2025) 141454]

IF 8.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-01-16 DOI:10.1016/j.foodchem.2025.142879

Siguo Xiong, Jing Yun, Chunjie Zhang, Wen Li, Fuhui Zhou, Mixia Tian, Aili Jiang

引用次数: 0

Abstract

The authors regret that there are mistakes in Figs. 5 and 7, as detailed below:

查看原文本刊更多论文

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.