Erratum to "Effect of maize bran feruloylated oligosaccharides on the formation of endogenous contaminants and the appearance and textural properties of biscuits" [Food Chem. 245 (2018) 974-980].
Erratum to "Effect of maize bran feruloylated oligosaccharides on the formation of endogenous contaminants and the appearance and textural properties of biscuits" [Food Chem. 245 (2018) 974-980].
复制标题
“玉米麸皮阿魏酰化低聚糖对内源性污染物的形成以及饼干的外观和质地特性的影响”的勘误 [Food Chem.
DOI：
10.1016/j.foodchem.2018.01.148
复制
发表时间：
2018-06
期刊：
影响因子：
8.8
通讯作者：
Ou Shiyi
中科院分区：
文献类型：
--
作者：
Huang Junqing;Wang Yijinruo;Yang Ling;Peng Xichun;Zheng Jie;Ou Shiyi
