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Corrigendum to“Quality assessment of dealcoholized wines produced by dialysis,osmotic distillation,and hybrid membrane technologies”[Food Bioscience,77,March 2026,108343]
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作者 Yogesh Kumar Lorenzo Italiano +5 位作者 Matthias Schmitt Sayali Bhor Florian Kiene Arianna Ricci Giuseppina Paola Parpinello Andrea Versari 《Food Bioscience》 2026年第5期3263-3263,共1页
The authors regret that two minor typographical errors appeared in the published article.These errors do not affect the results,interpretation,or conclusions of the study.1.In the Highlights section,point 4 currently ... The authors regret that two minor typographical errors appeared in the published article.These errors do not affect the results,interpretation,or conclusions of the study.1.In the Highlights section,point 4 currently reads:“All methods induced>90%aroma loss;esters nearly eliminated.”It should read:“All methods induced>73%aroma loss;esters highly eliminated.” 展开更多
关键词 hybrid membrane technologies dialysis osmotic distillation dealcoholized wines aroma loss esters
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Corrigendum to“Quality assessment of dealcoholized wines produced by dialysis,osmotic distillation,and hybrid membrane technologies”[Food Bioscience,77,March 2026,108343]
2
作者 Yogesh Kumar Lorenzo Italiano +5 位作者 Matthias Schmitt Sayali Bhor Florian Kiene Arianna Ricci Giuseppina Paola Parpinello Andrea Versari 《Food Bioscience》 2026年第3期552-552,共1页
The authors regret that two minor typographical errors appeared in the published article.These errors do not affect the results,interpretation,or conclusions of the study.1.In the Highlights section,point 4 currently ... The authors regret that two minor typographical errors appeared in the published article.These errors do not affect the results,interpretation,or conclusions of the study.1.In the Highlights section,point 4 currently reads:“All methods induced>90%aroma loss;esters nearly eliminated.”It should read:“All methods induced>73%aroma loss;esters highly eliminated.” 展开更多
关键词 hybrid membrane technologies dialysis osmotic distillation dealcoholized wines aroma loss esters
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