Corrigendum to "Citric acid promotes disulfide bond formation of whey protein isolate in non-acidic aqueous system" [Food Chemistry 338 (2020) 127819]

Food Chem. 2023 Apr 16:406:134719. doi: 10.1016/j.foodchem.2022.134719. Epub 2022 Dec 20.

Authors

Affiliations

¹ Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, PR China.
² Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, PR China. Electronic address: zhanmeijiang@neau.edu.cn.

PMID: 36549926
DOI: 10.1016/j.foodchem.2022.134719

No abstract available

Publication types

Published Erratum