Corrigendum to “The factors influencing rennet-induced coagulation properties of yak milk: The importance of micellar calcium during gelation” [LWT-Food Science and Technology. 111 (August, 2019) 500–505]
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| Published in | Food science & technology Vol. 132; p. 109925 |
|---|---|
| Main Authors | , , , , , |
| Format | Journal Article |
| Language | English |
| Published |
Elsevier Ltd
01.10.2020
|
| Online Access | Get full text |
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| ArticleNumber | 109925 |
|---|---|
| Author | Li, Yuan Zhang, Yiquan Wang, Pengjie Zhang, Yan Liang, Qi Ren, Fazheng |
| Author_xml | – sequence: 1 givenname: Yan surname: Zhang fullname: Zhang, Yan email: zhangyan@gsau.edu.cn organization: College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China – sequence: 2 givenname: Yuan surname: Li fullname: Li, Yuan organization: Key Laboratory of Functional Dairy, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China – sequence: 3 givenname: Pengjie surname: Wang fullname: Wang, Pengjie organization: Key Laboratory of Functional Dairy, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China – sequence: 4 givenname: Qi surname: Liang fullname: Liang, Qi organization: College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China – sequence: 5 givenname: Yiquan surname: Zhang fullname: Zhang, Yiquan organization: College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China – sequence: 6 givenname: Fazheng surname: Ren fullname: Ren, Fazheng email: renfazheng@cau.edu.cn organization: College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China |
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| Title | Corrigendum to “The factors influencing rennet-induced coagulation properties of yak milk: The importance of micellar calcium during gelation” [LWT-Food Science and Technology. 111 (August, 2019) 500–505] |
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