更正：邢等人。通过干美拉德反应对鱼皮明胶进行糖基化修饰来提高山苍子精油乳液的稳定性。2024年，，3847。
Correction: Xing et al. Enhancing the Stability of Litsea Cubeba Essential Oil Emulsions Through Glycosylation of Fish Skin Gelatin via Dry Maillard Reaction. 2024, , 3847.
作者信息
Xing Naiwen, Tang Shikang, Wang Xuejiao, Guo Chaofan, Hu Xiaosong, Yi Junjie
机构信息
Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China.
International Green Food Processing Research and Development Center of Kunming City, Kunming 650500, China.
出版信息
Foods. 2025 May 14;14(10):1741. doi: 10.3390/foods14101741.
Abstract
Error in Figure [...].
摘要
图[……]中的错误。
Zotero 插件