Gong Wei, Huang Hai-Bo, Wang Xin-Chuang, He Wan-Ying, Hou Yi-Yang, Hu Jiang-Ning
School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China.
Biomater Sci. 2025 Feb 11;13(4):1101. doi: 10.1039/d5bm90007g.
Correction for 'Construction of a sustained-release hydrogel using gallic acid and lysozyme with antimicrobial properties for wound treatment' by Wei Gong , , 2022, , 6836-6849, https://doi.org/10.1039/D2BM00658H.
魏功等人于2022年发表的“使用具有抗菌特性的没食子酸和溶菌酶构建用于伤口治疗的缓释水凝胶”的更正,第6836 - 6849页,https://doi.org/10.1039/D2BM00658H 。