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Correction to: Roles and action mechanisms of herbs added to the emulsion on its lipid oxidation
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Springer Nature Singapore
2020
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10449705/ https://www.ncbi.nlm.nih.gov/pubmed/37637847 http://dx.doi.org/10.1007/s10068-020-00807-6 |
| _version_ | 1785095017853878272 |
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| author | Choe, Eunok |
| author_facet | Choe, Eunok |
| author_sort | Choe, Eunok |
| collection | PubMed |
| description | |
| format | Online Article Text |
| id | pubmed-10449705 |
| institution | National Center for Biotechnology Information |
| language | English |
| publishDate | 2020 |
| publisher | Springer Nature Singapore |
| record_format | MEDLINE/PubMed |
| spelling | pubmed-104497052023-08-26 Correction to: Roles and action mechanisms of herbs added to the emulsion on its lipid oxidation Choe, Eunok Food Sci Biotechnol Correction Springer Nature Singapore 2020-09-05 /pmc/articles/PMC10449705/ /pubmed/37637847 http://dx.doi.org/10.1007/s10068-020-00807-6 Text en © The Author(s) 2020 https://creativecommons.org/licenses/by/4.0/Open AccessThis article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons licence, and indicate if changes were made. The images or other third party material in this article are included in the article's Creative Commons licence, unless indicated otherwise in a credit line to the material. If material is not included in the article's Creative Commons licence and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this licence, visit http://creativecommons.org/licenses/by/4.0/ (https://creativecommons.org/licenses/by/4.0/) . |
| spellingShingle | Correction Choe, Eunok Correction to: Roles and action mechanisms of herbs added to the emulsion on its lipid oxidation |
| title | Correction to: Roles and action mechanisms of herbs added to the emulsion on its lipid oxidation |
| title_full | Correction to: Roles and action mechanisms of herbs added to the emulsion on its lipid oxidation |
| title_fullStr | Correction to: Roles and action mechanisms of herbs added to the emulsion on its lipid oxidation |
| title_full_unstemmed | Correction to: Roles and action mechanisms of herbs added to the emulsion on its lipid oxidation |
| title_short | Correction to: Roles and action mechanisms of herbs added to the emulsion on its lipid oxidation |
| title_sort | correction to: roles and action mechanisms of herbs added to the emulsion on its lipid oxidation |
| topic | Correction |
| url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10449705/ https://www.ncbi.nlm.nih.gov/pubmed/37637847 http://dx.doi.org/10.1007/s10068-020-00807-6 |
| work_keys_str_mv | AT choeeunok correctiontorolesandactionmechanismsofherbsaddedtotheemulsiononitslipidoxidation |