Corrigendum to “Effects of pre-emulsification with whey protein and high temperature sterilization on texture, functional characteristics and Maillard reaction products of room temperature stored processed cheese” [International Dairy Journal 140 (2023) 105610]
| Autor: | Li, Hongjuan a, Wu, Yifei a, Hou, Dongyu a, Zhao, Shujing a, Li, Dan c, Wang, Xiaopeng b, Li, Hongbo a, Yu, Jinghua a, ∗ |
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| Zdroj: | In International Dairy Journal July 2023 142 |
| Databáze: | ScienceDirect |
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