Corrigendum to "Hemp seed protein: a promising meat protein substitute with high nutritional value, high safety, and high meat like aroma characteristics" [Food Chem. 513 (2026) 149020].

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2026-06-01 Epub Date: 2026-04-23 DOI:10.1016/j.foodchem.2026.149312

Yuan Cui, Yanling Sun, Yang Li, Weifeng Ni, Zhengqi Dong, Daqing Zhao, Meichen Liu, Weinan Wang, Siming Wang

引用次数: 0

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“大麻籽蛋白：一种具有高营养价值、高安全性和高肉香特性的有前途的肉类蛋白替代品”[食品化学，513(2026)149020]的勘误表。

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

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.