Corrigendum to “Enhancing the thermal stability of soy proteins by preheat treatment at lower protein Concentration” (Food Chemistry (2020) 306, (S0308814619317170), (10.1016/j.foodchem.2019.125593))
Clicks: 197
ID: 90960
2020
Article Quality & Performance Metrics
Overall Quality
Improving Quality
0.0
/100
Combines engagement data with AI-assessed academic quality
Reader Engagement
Emerging Content
0.6
/100
2 views
2 readers
Trending
AI Quality Assessment
Not analyzed
| Reference Key |
ma2020corrigendumfood
Use this key to autocite in the manuscript while using
SciMatic Manuscript Manager or Thesis Manager
|
|---|---|
| Authors | Ma, W. |
| Journal | Food chemistry |
| Year | 2020 |
| DOI | 10.1016/j.foodchem.2019.125883 |
| URL | |
| Keywords | Keywords not found |
Citations
No citations found. To add a citation, contact the admin at info@scimatic.org
Comments
No comments yet. Be the first to comment on this article.