“柑橘皮提取物中多甲氧基黄酮类化合物对烤牛肉饼中有害化合物形成和风味质量的协同作用”的勘误表[食品化学481 (2025)1-11 144089]

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-04-29 DOI:10.1016/j.foodchem.2025.144520

Zhuoming Huang, Yang Xu, Ming Jin, Zixin Jiang, Lan Mo, Maiquan Li, Aihua Lou, Yan Liu, Chaoyi Xue, Jie Luo, Qingwu Shen, Shuai Wang, Wei Quan

引用次数: 0

摘要

作者感到遗憾。

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 “Synergistic effects of polymethoxyflavonoids from citrus peel extracts on harmful compound formation and flavor quality in grilled beef patties” [Food Chemistry 481 (2025) 1–11 144089]

The authors regret.

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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.