{"title":"“微粉化对花生皮及其不溶性膳食纤维的结构及理化性质的影响”[食物化学,488(2025)144786]的勘误","authors":"Danlan Huang, Weibiao Zhou","doi":"10.1016/j.foodchem.2025.145368","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"492 ","pages":"Article 145368"},"PeriodicalIF":8.5000,"publicationDate":"2025-07-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Erratum to “Effect of micronisation on the structure and physicochemical properties of peanut skin and its insoluble dietary fibre” [Food Chem. 488 (2025) 144786]\",\"authors\":\"Danlan Huang, Weibiao Zhou\",\"doi\":\"10.1016/j.foodchem.2025.145368\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":318,\"journal\":{\"name\":\"Food Chemistry\",\"volume\":\"492 \",\"pages\":\"Article 145368\"},\"PeriodicalIF\":8.5000,\"publicationDate\":\"2025-07-09\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Chemistry\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0308814625026196\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"CHEMISTRY, APPLIED\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Chemistry","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0308814625026196","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
Erratum to “Effect of micronisation on the structure and physicochemical properties of peanut skin and its insoluble dietary fibre” [Food Chem. 488 (2025) 144786]
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.