对“从中国酵母球分离的优势菌群对T-2毒素的生物降解”的更正

IF 5.7 Q2 FOOD SCIENCE & TECHNOLOGY

eFood Pub Date : 2025-06-23 DOI:10.1002/efd2.70069

引用次数: 0

摘要

杨晨，李淑娟，刘丽丽，程丽丽，“酵母球中T-2毒素的生物降解优势菌群”，中国食品，第6期。2 (2025), https://doi.org/10.1002/efd2.70047.An作者姓名有误。杨春明应该是杨春明。我们为这个错误道歉。

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 “Biodegradation of T-2 Toxin by a Dominant Microbial Consortium Isolated From Chinese Yeast Ball”

C. Yang, N. Mahror, S. Li, L. Liu, and L. Cheng, “Biodegradation of T-2 Toxin by a Dominant Microbial Consortium Isolated From Chinese Yeast Ball,” eFood 6, no. 2 (2025), https://doi.org/10.1002/efd2.70047.

An author's name was incorrect. Chun-Ming Yang should have been Chun-Min Yang.

We apologize for this error.

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来源期刊

eFood food research-

CiteScore

6.00

自引率

0.00%

发文量

期刊介绍： eFood is the official journal of the International Association of Dietetic Nutrition and Safety (IADNS) which eFood aims to cover all aspects of food science and technology. The journal’s mission is to advance and disseminate knowledge of food science, and to promote and foster research into the chemistry, nutrition and safety of food worldwide, by supporting open dissemination and lively discourse about a wide range of the most important topics in global food and health. The Editors welcome original research articles, comprehensive reviews, mini review, highlights, news, short reports, perspectives and correspondences on both experimental work and policy management in relation to food chemistry, nutrition, food health and safety, etc. Research areas covered in the journal include, but are not limited to, the following: ● Food chemistry ● Nutrition ● Food safety ● Food and health ● Food technology and sustainability ● Food processing ● Sensory and consumer science ● Food microbiology ● Food toxicology ● Food packaging ● Food security ● Healthy foods ● Super foods ● Food science (general)