Marwa A. Sheir , Manal M. Ramadan , Tamer M. El-Messery , Entsar N. Mohamed
{"title":"“通过脂质体维生素C提高酸甜甜菜根酱中铁的生物利用度和生物活性稳定性”的勘误表[食品化学进展,第7卷,2025年6月,101020]","authors":"Marwa A. Sheir , Manal M. Ramadan , Tamer M. El-Messery , Entsar N. Mohamed","doi":"10.1016/j.focha.2025.101036","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"8 ","pages":"Article 101036"},"PeriodicalIF":0.0000,"publicationDate":"2025-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Corrigendum to “Enhancing iron bioavailability and bioactive stability in sweet-sour beetroot sauce through liposomal vitamin C” [Food Chemistry Advances,Volume 7, June 2025, 101020]\",\"authors\":\"Marwa A. Sheir , Manal M. Ramadan , Tamer M. El-Messery , Entsar N. Mohamed\",\"doi\":\"10.1016/j.focha.2025.101036\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":73040,\"journal\":{\"name\":\"Food chemistry advances\",\"volume\":\"8 \",\"pages\":\"Article 101036\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2025-09-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food chemistry advances\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S2772753X25001522\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food chemistry advances","FirstCategoryId":"1085","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2772753X25001522","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Corrigendum to “Enhancing iron bioavailability and bioactive stability in sweet-sour beetroot sauce through liposomal vitamin C” [Food Chemistry Advances,Volume 7, June 2025, 101020]