Corrigendum to “Combination of microwave heating and transglutaminase cross-linking enhances the stability of limonene emulsion carried by whey protein isolate” [Food Bioscience 47 (2022) 101684]  

作　　者：Akhunzada Bilawal Xindi Wang Kwang-Chol Oh Abdul Qayum Munkh-Amgalan Gantumur Zhanmei Jiang Juncai Hou 

机构地区：[1]Key Laboratory of Dairy Science,Ministry of Education,Northeast Agricultural University,Harbin,150030,PR China [2]Pyongyang Technology College of Food and Commodity,Democratic People's Republic of Korea

出　　处：《Food Bioscience》2022年第6期1346-1346,共1页食品生物科学（英文）

分 类 号：TS2[轻工技术与工程—食品科学与工程]