Corrigendum to “Differences in protein composition and functional properties of egg whites from four chicken varieties” Food Bioscience Volume 46,April 2022,101614  

作　　者：Ruihan Yu Yuan Chi Yanqiu Ma Yujie Chi Lifeng Wang 

机构地区：[1]College of Food Science,Northeast Agricultural University,Harbin,Heilongjiang,150030,China [2]College of Engineering,Northeast Agricultural University,Harbin,Heilongjiang,150030,China

出　　处：《Food Bioscience》2022年第3期1385-1385,共1页食品生物科学（英文）

摘　　要：We apologize for this,due to the writing problem,the data in the manuscript is entered incorrectly,however,the data in the Table 2 is correct.Now it is corrected as follows:In abstract,the sentence“BB and GS EWs had significantly higher ovalbumin content(183.38 and 168.56μg/mL,respectfully)than HY-LINE and HW EWs(148.15 and 147.44μg/mL,respectfully)(p<0.05)”,should convert to“BB and GS EWs had significantly higher ovalbumin content(60.26%and 57.15%,respectfully)than HY-LINE and HW EWs(54.39%and 54.11%,respectfully)(p<0.05).”

关 键 词：white CONVERT FUNCTIONAL 

分 类 号：TS2-5[轻工技术与工程—食品科学与工程]