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Corrigendum to “Hydrogen-rich water can reduce the formation of biogenic amines in butter” [Food Chemistry, 384 (2022) 132613]
Food Chemistry ( IF 8.8 ) Pub Date : 2022-06-15 , DOI: 10.1016/j.foodchem.2022.133494 M Bulut 1 , Y Ç Sezer 1 , M M Ceylan 1 , D Alwazeer 1 , Koyuncu 1
Food Chemistry ( IF 8.8 ) Pub Date : 2022-06-15 , DOI: 10.1016/j.foodchem.2022.133494 M Bulut 1 , Y Ç Sezer 1 , M M Ceylan 1 , D Alwazeer 1 , Koyuncu 1
Affiliation
Abstract not available
中文翻译：
“富氢水可以减少黄油中生物胺的形成”的勘误 [Food Chemistry, 384 (2022) 132613]
摘要不可用
更新日期：2022-06-16
中文翻译：
“富氢水可以减少黄油中生物胺的形成”的勘误 [Food Chemistry, 384 (2022) 132613]
摘要不可用
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