更正“甜菊糖苷对葡萄糖代谢的影响和机制：来自临床前研究的证据”

IF 4.2 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Molecular Nutrition & Food Research Pub Date : 2025-09-25 DOI:10.1002/mnfr.70276

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引用次数: 0

摘要

康丽丽，张春，王荣，等。甜菊糖苷对糖代谢的影响及其机制：来自临床前研究的证据，《分子营养与食品研究》第69期。10, (2025): e70014。“中国广州广东药科大学公共卫生学院”所属的康丽丽和曲红英是不正确的。这应该是：“广东药科大学第二临床医学院（广东省第二总医院）公共卫生学院，中国广州。”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 “Effects and Mechanisms of Steviol Glycosides on Glucose Metabolism: Evidence From Preclinical Studies”

Kang L., Zhang C., Wang R., et al. “Effects and Mechanisms of Steviol Glycosides on Glucose Metabolism: Evidence From Preclinical Studies,” Molecular Nutrition & Food Research 69 no. 10, (2025): e70014.

The affiliation for Lili Kang and Hongying Qu, “School of Public Health, Guangdong Pharmaceutical University, Guangzhou, China,” was incorrect.

This should have read: “School of Public Health, The Second Clinical Medical School of Guangdong Pharmaceutical University (Guangdong Second Provincial General Hospital), Guangzhou, China.”

We apologize for this error.

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来源期刊

Molecular Nutrition & Food Research 工程技术-食品科技

CiteScore

8.70

自引率

1.90%

发文量

250

审稿时长

1.7 months

期刊介绍： Molecular Nutrition & Food Research is a primary research journal devoted to health, safety and all aspects of molecular nutrition such as nutritional biochemistry, nutrigenomics and metabolomics aiming to link the information arising from related disciplines: Bioactivity: Nutritional and medical effects of food constituents including bioavailability and kinetics. Immunology: Understanding the interactions of food and the immune system. Microbiology: Food spoilage, food pathogens, chemical and physical approaches of fermented foods and novel microbial processes. Chemistry: Isolation and analysis of bioactive food ingredients while considering environmental aspects.