Corrigendum to ‘Quinoa protein: Composition, structure and...

Food Chemistry 2020 / 04 Vol. 310

Corrigendum to ‘Quinoa protein: Composition, structure and functional properties’ [Food Chem. 299 (2019) 125–161]

Dakhili, Samira, Abdolalizadeh, Leyla, Marzieh Hosseini, Seyede, Shojaee-Aliabadi, Saeedeh, Mirmoghtadaie, Leila
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Volume:
310
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2019.125318
Date:
April, 2020
File:
PDF, 109 KB
2020
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