Erratum to “Effect of micronisation on the structure and physicochemical properties of peanut skin and its insoluble dietary fibre” [Food Chem. 488 (2025) 144786]
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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.