微波辅助酶处理对葵花籽油品质特性的影响：基于脂质组学和挥发性风味化合物分析的综合研究[食品化学，491(2025)145217]的勘误。

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-07-31 DOI:10.1016/j.foodchem.2025.145697

Longkun Wu, Wenwen Xue, Xiaolong Shen, Wenhao Hu, Xiuhong Zhao, Xiaofei Yang, Qingyu Yang

引用次数: 0

摘要

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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 “Effects of microwave-assisted enzymatic treatment on the quality characteristics of sunflower seed oil: A comprehensive investigation based on Lipidomics and volatile flavor compound profiling” [Food Chem. 491 (2025) 145217]

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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.