Corrigendum to“Pullulan production by Aureobasidium pullulans MTCC 1991 from apple pomace and its characterization”[Food Bioscience 51(February 2023)102254]  

作　　者：Shoib Mohmad Wani F.A.Masoodi Sajad Ahmad Mir F.A.Khanday 

机构地区：[1]Department of Biotechnology,University of Kashmir,Hazratbal Srinagar,J&K,190006,India [2]Department of Food Science&Technology,University of Kashmir,Hazratbal Srinagar,J&K,190006,Indi

出　　处：《Food Bioscience》2023年第1期1389-1389,共1页食品生物科学（英文）

摘　　要：The authors regret<Please read 1:2,1:3,1:4,1:5,1:6,1:7 and 1:8 instead of 2:1,3:1,4:1,5:1,6:1,7:1 and 8:1 in the second major row and column of Table 1.>Revised Table 1.Variable and constant parameters in different trials of solid-state fermentation of apple pomace.

关 键 词：APPLE CHARACTERIZATION FERMENTATION 

分 类 号：G23[文化科学]