更正：猕猴桃（猕猴桃属）及其不同形式产品的营养特性和生物活性比较：旨在使猕猴桃更具营养和功能性。
Correction: Comparison of the nutritional properties and biological activities of kiwifruit (Actinidia) and their different forms of products: towards making kiwifruit more nutritious and functional.
作者信息
Ma Tingting, Lan Tian, Ju Yanlun, Cheng Guo, Que Zhiluo, Geng Tonghui, Fang Yulin, Sun Xiangyu
机构信息
College of Enology, College of Food Science and Engineering, Heyang Viti-viniculture Station, Northwest A&F University, Yangling, 712100, China.
出版信息
Food Funct. 2019 Aug 1;10(8):5239. doi: 10.1039/c9fo90038a. Epub 2019 Jul 29.
PMID:31355835
Abstract
Correction for 'Comparison of the nutritional properties and biological activities of kiwifruit (Actinidia) and their different forms of products: towards making kiwifruit more nutritious and functional' by Tingting Ma et al., Food Funct., 2019, 10, 1317-1329.
摘要
婷婷·马等人所著《猕猴桃（中华猕猴桃属）及其不同形式产品的营养特性与生物活性比较：旨在使猕猴桃更具营养和功能性》的更正，《食品功能》，2019年，第10卷，第1317 - 1329页
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