Corrigendum to “Chemometric studies of the effects of milk fat replacement with different proportions of vegetable oils in the formulation of fat-filled milk powders: Implications for quality assurance” (Food Chemistry (2019) 295 (198–205), (S0308814619309276), (10.1016/j.foodchem.2019.05.120))

Clicks: 293
ID: 64537
2020
Article Quality & Performance Metrics
Overall Quality
Not rated
Combines reader engagement with the AI quality analysis. This article has not been analysed, so there is no overall score — reader engagement is measured and shown alongside.
AI Quality Assessment
Not analyzed
Readership in this journal
Steady

Ranked #121 of 341 articles by views in Food chemistry

Most read Least read

Bar heights use a square-root scale. Only the 120 most-read articles are drawn; the journal has 341 in total.

Mint this article as an NFT
Not yet minted

Create a permanent, verifiable on-chain record of this article on the Scimatic Network. The NFT is held in your Journament account, and you can withdraw it to your own wallet at any time.

5 SUSD one-off · no wallet required
Sign in to mint
Abstract
Abstract is not available for this article.
Login to Search Abstract
Reference Key
ejeahalaka2020corrigendumfood Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors Ejeahalaka, K.
Journal Food chemistry
Year 2020
DOI
10.1016/j.foodchem.2019.125541
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.