Corrigendum to "Ultra-high pressure improved gelation and digestive properties of tai Lake whitebait myofibrillar protein" [Food Chemistry: X (2024) 101061].

Authors

Mingfeng Xu, Xiangxiang Ni, Qiwei Liu, Chengcheng Chen, Xiaohong Deng, Xiu Wang, Rongrong Yu

Published in

Food chemistry: X. Volume 26. Pages 102224. Epub Feb 07, 2025.

Abstract

[This corrects the article DOI: 10.1016/j.fochx.2023.101061.].

PMID:
40207295
Bibliographic data and abstract were imported from PubMed on 10 Apr 2025.

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