Correction: Xing et al. Enhancing the Stability of Litsea Cubeba Essential Oil Emulsions Through Glycosylation of Fish Skin Gelatin via Dry Maillard Reaction. <i>Foods</i> 2024, <i>13</i>, 3847
Error in Figure [...]
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| Format: | Article |
| Language: | English |
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MDPI AG
2025-05-01
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| Series: | Foods |
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| author | Naiwen Xing Shikang Tang Xuejiao Wang Chaofan Guo Xiaosong Hu Junjie Yi |
| author_facet | Naiwen Xing Shikang Tang Xuejiao Wang Chaofan Guo Xiaosong Hu Junjie Yi |
| author_sort | Naiwen Xing |
| collection | DOAJ |
| description | Error in Figure [...] |
| format | Article |
| id | doaj-art-ae8880ab609d4b88bf52e5d433a2a304 |
| institution | Kabale University |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-05-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-ae8880ab609d4b88bf52e5d433a2a3042025-08-20T03:48:01ZengMDPI AGFoods2304-81582025-05-011410174110.3390/foods14101741Correction: Xing et al. Enhancing the Stability of Litsea Cubeba Essential Oil Emulsions Through Glycosylation of Fish Skin Gelatin via Dry Maillard Reaction. <i>Foods</i> 2024, <i>13</i>, 3847Naiwen Xing0Shikang Tang1Xuejiao Wang2Chaofan Guo3Xiaosong Hu4Junjie Yi5Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, ChinaFaculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, ChinaFaculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, ChinaFaculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, ChinaFaculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, ChinaFaculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, ChinaError in Figure [...]https://www.mdpi.com/2304-8158/14/10/1741n/a |
| spellingShingle | Naiwen Xing Shikang Tang Xuejiao Wang Chaofan Guo Xiaosong Hu Junjie Yi Correction: Xing et al. Enhancing the Stability of Litsea Cubeba Essential Oil Emulsions Through Glycosylation of Fish Skin Gelatin via Dry Maillard Reaction. <i>Foods</i> 2024, <i>13</i>, 3847 Foods n/a |
| title | Correction: Xing et al. Enhancing the Stability of Litsea Cubeba Essential Oil Emulsions Through Glycosylation of Fish Skin Gelatin via Dry Maillard Reaction. <i>Foods</i> 2024, <i>13</i>, 3847 |
| title_full | Correction: Xing et al. Enhancing the Stability of Litsea Cubeba Essential Oil Emulsions Through Glycosylation of Fish Skin Gelatin via Dry Maillard Reaction. <i>Foods</i> 2024, <i>13</i>, 3847 |
| title_fullStr | Correction: Xing et al. Enhancing the Stability of Litsea Cubeba Essential Oil Emulsions Through Glycosylation of Fish Skin Gelatin via Dry Maillard Reaction. <i>Foods</i> 2024, <i>13</i>, 3847 |
| title_full_unstemmed | Correction: Xing et al. Enhancing the Stability of Litsea Cubeba Essential Oil Emulsions Through Glycosylation of Fish Skin Gelatin via Dry Maillard Reaction. <i>Foods</i> 2024, <i>13</i>, 3847 |
| title_short | Correction: Xing et al. Enhancing the Stability of Litsea Cubeba Essential Oil Emulsions Through Glycosylation of Fish Skin Gelatin via Dry Maillard Reaction. <i>Foods</i> 2024, <i>13</i>, 3847 |
| title_sort | correction xing et al enhancing the stability of litsea cubeba essential oil emulsions through glycosylation of fish skin gelatin via dry maillard reaction i foods i 2024 i 13 i 3847 |
| topic | n/a |
| url | https://www.mdpi.com/2304-8158/14/10/1741 |
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