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Corrigendum: The changes of umami substances and influencing factors in preserved egg yolk: pH, endogenous protease, and proteinaceous substance
| Autores principales: | , , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Frontiers Media S.A.
2022
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| Materias: | |
| 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 |
| _version_ | 1784826661240307712 |
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| author | Gao, Binghong Hu, Xiaobo Xue, Hui Li, Ruiling Liu, Huilan Han, Tianfeng Tu, Yonggang Zhao, Yan |
| author_facet | Gao, Binghong Hu, Xiaobo Xue, Hui Li, Ruiling Liu, Huilan Han, Tianfeng Tu, Yonggang Zhao, Yan |
| author_sort | Gao, Binghong |
| collection | PubMed |
| description | |
| format | Online Article Text |
| id | pubmed-9644047 |
| institution | National Center for Biotechnology Information |
| language | English |
| publishDate | 2022 |
| publisher | Frontiers Media S.A. |
| record_format | MEDLINE/PubMed |
| spelling | pubmed-96440472022-11-15 Corrigendum: The changes of umami substances and influencing factors in preserved egg yolk: pH, endogenous protease, and proteinaceous substance Gao, Binghong Hu, Xiaobo Xue, Hui Li, Ruiling Liu, Huilan Han, Tianfeng Tu, Yonggang Zhao, Yan Front Nutr Nutrition Frontiers Media S.A. 2022-10-24 /pmc/articles/PMC9644047/ /pubmed/36386898 http://dx.doi.org/10.3389/fnut.2022.1064331 Text en Copyright © 2022 Gao, Hu, Xue, Li, Liu, Han, Tu and Zhao. https://creativecommons.org/licenses/by/4.0/This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms. |
| spellingShingle | Nutrition Gao, Binghong Hu, Xiaobo Xue, Hui Li, Ruiling Liu, Huilan Han, Tianfeng Tu, Yonggang Zhao, Yan Corrigendum: The changes of umami substances and influencing factors in preserved egg yolk: pH, endogenous protease, and proteinaceous substance |
| title | Corrigendum: The changes of umami substances and influencing factors in preserved egg yolk: pH, endogenous protease, and proteinaceous substance |
| title_full | Corrigendum: The changes of umami substances and influencing factors in preserved egg yolk: pH, endogenous protease, and proteinaceous substance |
| title_fullStr | Corrigendum: The changes of umami substances and influencing factors in preserved egg yolk: pH, endogenous protease, and proteinaceous substance |
| title_full_unstemmed | Corrigendum: The changes of umami substances and influencing factors in preserved egg yolk: pH, endogenous protease, and proteinaceous substance |
| title_short | Corrigendum: The changes of umami substances and influencing factors in preserved egg yolk: pH, endogenous protease, and proteinaceous substance |
| title_sort | corrigendum: the changes of umami substances and influencing factors in preserved egg yolk: ph, endogenous protease, and proteinaceous substance |
| topic | Nutrition |
| url | 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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