Corrigendum to“Insights into a novel chrysanthemum-coix seed beverage prepared by enzymatic hydrolysis:Chemical profile,sensory quality,and functional property”[Food Bioscience 52(2023)102490]  

作　　者：Huishan Rao Lianzhu Lin Mouming Zhao 

机构地区：[1]School of Food Science and Engineering,South China University of Technology,Guangzhou,510641,China [2]Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center,South China University of Technology,Guangzhou,510641,China [3]Chaozhou Branch of Chemistry and Chemical Engineering Guangdong Laboratory,Chaozhou,521000,China

出　　处：《Food Bioscience》2023年第3期3215-3215,共1页食品生物科学（英文）

摘　　要：The authors regret<for the previous oversight in the handling of these data.The unit of‘total nitrogen content’in Table 2 should be(%),not(mg/g).Other data in the table are unchanged,and the discussion of the results is unchanged>.The authors would like to apologise for any inconvenience caused.

关 键 词：unchanged HYDROLYSIS property 

分 类 号：TS2-5[轻工技术与工程—食品科学与工程]