对《体外肠道发酵模型在食品成分中的应用：综述》[《食品科学与生物技术》25: 1 - 7(2016)]的勘误
Correction to "Application of in vitro gut fermentation models on food components: a review" [Food Sci. Biotechnol. 25: 1-7(2016)].
作者信息
Moon Jin Seok, Li Ling, Bang Jeongsu, Han Nam Soo
机构信息
Brain Korea 21 Center for Bio-Resource Development, Division of Animal, Horticultural, and Food Sciences, Chungbuk National University, Cheongju, Chungbuk 28644 Republic of Korea.
出版信息
Food Sci Biotechnol. 2019 Oct 5;28(6):1919-1920. doi: 10.1007/s10068-019-00680-y. eCollection 2019 Dec.
Abstract
[This corrects the article DOI: 10.1007/s10068-016-0091-x.].
摘要
[本文更正了文章的数字对象标识符：10.1007/s10068-016-0091-x。]
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Correction to "Application of in vitro gut fermentation models on food components: a review" [Food Sci. Biotechnol. 25: 1-7(2016)].对《体外肠道发酵模型在食品成分中的应用：综述》[《食品科学与生物技术》25: 1 - 7(2016)]的勘误
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本文引用的文献
1
Application of gut fermentation models to food components: A review.肠道发酵模型在食品成分中的应用：综述
Food Sci Biotechnol. 2016 Mar 31;25(Suppl 1):1-7. doi: 10.1007/s10068-016-0091-x. eCollection 2016.
2
Advances and perspectives in in vitro human gut fermentation modeling.体外人类肠道发酵建模的进展与展望。
Trends Biotechnol. 2012 Jan;30(1):17-25. doi: 10.1016/j.tibtech.2011.06.011. Epub 2011 Jul 20.
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