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

IF 8.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-07-09 DOI:10.1016/j.foodchem.2025.145368

Danlan Huang, Weibiao Zhou

引用次数: 0

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“微粉化对花生皮及其不溶性膳食纤维的结构及理化性质的影响”[食物化学，488(2025)144786]的勘误

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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.