Corrigendum to “Enhancing garlic-clove shaped gel properties of mandarin fish (Siniperca chuatsi) myofibrillar protein with prickly ash extracts: Underlying roles of polyphenols” [Food Chem.: X 33 (2026) 103542]
Abstract
[This corrects the article DOI: 10.1016/j.fochx.2026.103542.].
Fields of Study & Subjects
Meat and Animal Product Quality
Proteins in Food Systems
Nanocomposite Films for Food Packaging
Publication details
- Journal / source
- Food Chemistry X
- Volume
- 34
- Pages
- 103642–103642
- Publication date
- 1 February 2026
- Language
- EN