Corrigendum to “Development of a classification model for squids: Based on physicochemical and quality characteristics” [Food Chem. 501 (2026) 147592]

Food Chemistry 2026

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Authors: Huaqiong Li, Xutao Li, Xin Song, Yuanji Gao, Xichang Wang, Mingyu Yin

DOI: 10.1016/j.foodchem.2026.148622

Cited by: 0

Fields of Study & Subjects

Spectroscopy and Chemometric Analyses Meat and Animal Product Quality Food Nutrient Composition and Product Development