Corrigendum: Viscoelastic and Functional Properties of Cod-Bone Gelatin in the Presence of Xylitol and Stevioside.

Nian, Linyu; Cao, Ailing; Wang, Jing; Tian, Hongyu; Liu, Yongguo; Gong, Lingxiao; Cai, Luyun; Wang, Yanbo

Nian, Linyu; Cao, Ailing; Wang, Jing; Tian, Hongyu; Liu, Yongguo; Gong, Lingxiao; Cai, Luyun; Wang, Yanbo.

Afiliación

Nian L; College of Food Science and Engineering, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, China.
Cao A; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China.
Wang J; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China.
Tian H; Hangzhou Customs District, Hangzhou, China.
Liu Y; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China.
Gong L; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China.
Cai L; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China.
Wang Y; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China.

Front Chem ; 7: 120, 2019.

Article en En | MEDLINE | ID: mdl-31001510

Palabras clave

Gadus morhua; bone gelatin; cod; stevioside; xylitol

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Front Chem Año: 2019 Tipo del documento: Article País de afiliación: China