Corrigendum to “Effects of vacuum steam pulsed blanching on bioactive compounds, quality attributes, enzyme activities, and microstructural properties of daylily (Hemerocallis citrina Baroni)” [Food Chem. 506 (2026) 148147]

Food Chemistry 2026

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Authors: Jun Zhang, Li-Zheng Deng, Wei-Peng Zhang, Ming‐Qiang Xu, You-Sheng Shi, Shi-Han Yu, Jing-Shou Zhang, Fan Yang, Shu-Lin Liu, Wei-Qiao Lv, Hong-Wei Xiao
DOI: 10.1016/j.foodchem.2026.148932
Cited by: 1

Fields of Study & Subjects

Agriculture and Biological Studies Advanced Scientific Research Methods Food Industry and Aquatic Biology

Publication details

Journal / source
Food Chemistry
Publisher
Elsevier BV
Volume
510
Pages
148932–148932
Publication date
24 March 2026
Language
EN