更正：“温度和氧气剂量对鹅脂肪发酵过程中脂肪酸分布的影响”

IF 1.8 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

European Journal of Lipid Science and Technology Pub Date : 2025-02-02 DOI:10.1002/ejlt.202500009

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引用次数: 0

摘要

欧元。J.油脂科学。科技，2021,123,2100085。https://doi.org/10.1002/ejlt.202100085Iwona Wojtasik-Kalinowska,* Elżbieta Górska-Horczyczak, Adrian Stelmasiak, Monika Marcinkowska-Lesiak, Anna Onopiuk， Agnieszka Wierzbicka和Andrzej PółtorakTable不幸的是，上述文章中的1是错误的。请在下面找到正确的表1。下面的表1替换了发布的表。表1温度和热处理方式对鹅脂肪冷藏期间脂肪酸分布变化的影响（平均值±SE）。新的表1对结果的解释没有影响。

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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Correction to: “Effect of Temperature and Oxygen Dose During Rendering of Goose Fat to Promote Fatty Acid Profiles”

Eur. J. Lipid Sci. Technol. 2021, 123, 2100085. https://doi.org/10.1002/ejlt.202100085

Iwona Wojtasik-Kalinowska,* Elżbieta Górska-Horczyczak, Adrian Stelmasiak, Monika Marcinkowska-Lesiak, Anna Onopiuk, Agnieszka Wierzbicka, and Andrzej Półtorak

Table 1 in the above-mentioned article unfortunately is given incorrect. Please find the correct Table 1 below.

Table 1 below replaces the published table.

Table 1 Effect of temperature and type of heat treatment on fatty acids profile changes of goose fat during the refrigerated storage (mean ± SE).

The new Table 1 will have no influence on the interpretation of the results.

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来源期刊

European Journal of Lipid Science and Technology 工程技术-食品科技

CiteScore

5.50

自引率

0.00%

发文量

101

审稿时长

6-16 weeks

期刊介绍： The European Journal of Lipid Science and Technology is a peer-reviewed journal publishing original research articles, reviews, and other contributions on lipid related topics in food science and technology, biomedical science including clinical and pre-clinical research, nutrition, animal science, plant and microbial lipids, (bio)chemistry, oleochemistry, biotechnology, processing, physical chemistry, and analytics including lipidomics. A major focus of the journal is the synthesis of health related topics with applied aspects. Following is a selection of subject areas which are of special interest to EJLST: Animal and plant products for healthier foods including strategic feeding and transgenic crops Authentication and analysis of foods for ensuring food quality and safety Bioavailability of PUFA and other nutrients Dietary lipids and minor compounds, their specific roles in food products and in nutrition Food technology and processing for safer and healthier products Functional foods and nutraceuticals Lipidomics Lipid structuring and formulations Oleochemistry, lipid-derived polymers and biomaterials Processes using lipid-modifying enzymes The scope is not restricted to these areas. Submissions on topics at the interface of basic research and applications are strongly encouraged. The journal is the official organ the European Federation for the Science and Technology of Lipids (Euro Fed Lipid).