Corrigendum to 'Comparison of structural differences between yeast β-glucan sourced from different strains of saccharomyces cerevisiae and processed using proprietary manufacturing processes' [Food Chem. 367 (2021) 130708]

Autor:	Donald Cox, Jean A. Boutros, Andrew S. Magee
Rok vydání:	2022
Předmět:	chemistry.chemical_classification Biochemistry biology Chemistry Saccharomyces cerevisiae General Medicine biology.organism_classification Yeast Food Science Analytical Chemistry Glucan
Zdroj:	Food Chemistry. 373:131210
ISSN:	0308-8146
DOI:	10.1016/j.foodchem.2021.131210
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::70eaf3c670773cc1e249583a2856a4f4 https://doi.org/10.1016/j.foodchem.2021.131210 Zobrazit plný text záznamu Full Text from ScienceDirect