Corrigendum to: “Characterization of the aggregation behavior of sea bass (Lateolabrax japonicus) myofibrillar proteins mediated by different ionic strengths: Protein structures, gel properties, and emulsion stabilities” [LWT-Food Science and Technology 189 (2023), 115483]
作者
Yamei Wu,Huan Xiang,Shengjun Chen,Yongqiang Zhao,Qiuxing Cai,Lin Wanling,Yanyan Wu,Yueqi Wang
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