对“通过分析脂肪酶活性比较11种米糠稳定方法”的更正

IF 2.5 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Journal of Food Processing and Preservation Pub Date : 2025-10-13 DOI:10.1155/jfpp/9769681

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引用次数: 0

摘要

吴超，胡琪，王宏，邓中，“基于脂肪酶活性分析的11种米糠稳定方法的比较”，食品加工与保鲜，第44期。4 (2020): e14370, https://onlinelibrary.wiley.com/doi/10.1111/jfpp.14370In文章，表5标题中缺少单位。表5中的所有值都表示百分比，因此所有标题都应该有百分比符号。正确的表5如下所示：作者为这个错误道歉。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

Correction to “Comparison of 11 Rice Bran Stabilization Methods by Analyzing Lipase Activities”

查看原文本刊更多论文

Correction to “Comparison of 11 Rice Bran Stabilization Methods by Analyzing Lipase Activities”

C. Wu, Q. Hu, H. Wang, and Z. Deng, “Comparison of 11 Rice Bran Stabilization Methods by Analyzing Lipase Activities,” Journal of Food Processing and Preservation, 44, no. 4 (2020): e14370, https://onlinelibrary.wiley.com/doi/10.1111/jfpp.14370

In the article, the units are missing from the headings of Table 5. All values in Table 5 represent percentages, and therefore all headings should have a percentage symbol. The correct Table 5 is shown as follows:

The authors apologize for this error.

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来源期刊

Journal of Food Processing and Preservation 工程技术-食品科技

CiteScore

5.30

自引率

12.00%

发文量

1000

审稿时长

2.3 months

期刊介绍： The journal presents readers with the latest research, knowledge, emerging technologies, and advances in food processing and preservation. Encompassing chemical, physical, quality, and engineering properties of food materials, the Journal of Food Processing and Preservation provides a balance between fundamental chemistry and engineering principles and applicable food processing and preservation technologies. This is the only journal dedicated to publishing both fundamental and applied research relating to food processing and preservation, benefiting the research, commercial, and industrial communities. It publishes research articles directed at the safe preservation and successful consumer acceptance of unique, innovative, non-traditional international or domestic foods. In addition, the journal features important discussions of current economic and regulatory policies and their effects on the safe and quality processing and preservation of a wide array of foods.