Expression of concern to "Ice cream cone fortified with spent coffee ground: Chemical composition, quality and sensory characteristics, and in vitro starch digestibility" [Food Chem. 459 (2024) 140288].
作者信息
López-Silva Madai, García-Valle Daniel E
机构信息
Tecnológico Nacional de México/Instituto Tecnólogico Superior de Atlixco-Departamento de Ingeniería Bioquímica, Atlixco, Puebla, Mexico.
Instituto Politécnico Nacional de México, Mexico.
出版信息
Food Chem. 2025 Mar 1;467:142399. doi: 10.1016/j.foodchem.2024.142399. Epub 2024 Dec 12.
Abstract
摘要
Zotero 插件