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Corrigendum: Effect of Different Processing Methods on the Millet Polyphenols and Their Anti-diabetic Potential.
Wang, Han; Fu, Yongxia; Zhao, Qingyu; Hou, Dianzhi; Yang, Xuehao; Bai, Shuqun; Diao, Xianmin; Xue, Yong; Shen, Qun.
Afiliación
  • Wang H; College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.
  • Fu Y; National Center of Technology Innovation (Deep Processing of Highland Barley) in Food Industry, Beijing, China.
  • Zhao Q; National Engineering Research Center for Fruit and Vegetable Processing, Beijing, China.
  • Hou D; Key Laboratory of Plant Protein and Grain Processing, Beijing, China.
  • Yang X; Shanxi Institute for Functional Food, Shanxi Agricultural University, Taiyuan, China.
  • Bai S; College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.
  • Diao X; National Center of Technology Innovation (Deep Processing of Highland Barley) in Food Industry, Beijing, China.
  • Xue Y; National Engineering Research Center for Fruit and Vegetable Processing, Beijing, China.
  • Shen Q; Key Laboratory of Plant Protein and Grain Processing, Beijing, China.
Front Nutr ; 9: 879470, 2022.
Article en En | MEDLINE | ID: mdl-35399685
ABSTRACT
[This corrects the article DOI 10.3389/fnut.2022.780499.].
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Texto completo: 1 Bases de datos: MEDLINE Idioma: En Revista: Front Nutr Año: 2022 Tipo del documento: Article País de afiliación: China
Texto completo
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Texto completo: 1 Bases de datos: MEDLINE Idioma: En Revista: Front Nutr Año: 2022 Tipo del documento: Article País de afiliación: China