“抗坏血酸、异抗坏血酸钠和抗坏血酸钙处理对鲜切土豆褐变和伤口愈合过程影响的评估”的勘误表[食品化学，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

摘要

很遗憾，图5和图7中存在错误，具体如下：

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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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]

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

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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.