Corrigendum: The changes of umami substances and influencing factors in preserved egg yolk: pH, endogenous protease, and proteinaceous substance

Detalles Bibliográficos
Autores principales: Gao, Binghong, Hu, Xiaobo, Xue, Hui, Li, Ruiling, Liu, Huilan, Han, Tianfeng, Tu, Yonggang, Zhao, Yan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9644047/
https://www.ncbi.nlm.nih.gov/pubmed/36386898
http://dx.doi.org/10.3389/fnut.2022.1064331

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9644047/
https://www.ncbi.nlm.nih.gov/pubmed/36386898
http://dx.doi.org/10.3389/fnut.2022.1064331

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