Corrigendum to “Prediction of CML contents in the Maillard reaction products for casein-monosaccharides model” (Food Chemistry (2018) 267 (271–276), (S0308814617312955) (10.1016/j.foodchem.2017.07.141))

Mi Jin Oh; Yoonsook Kim; Sang Hoon Lee; Kwang Won Lee; Ho Young Park

doi:10.1016/j.foodchem.2018.11.064

Corrigendum to “Prediction of CML contents in the Maillard reaction products for casein-monosaccharides model” (Food Chemistry (2018) 267 (271–276), (S0308814617312955) (10.1016/j.foodchem.2017.07.141))

Mi Jin Oh, Yoonsook Kim, Sang Hoon Lee, Kwang Won Lee, Ho Young Park

Department of Biotechnology

Research output: Contribution to journal › Comment/debate › peer-review

Abstract

The authors regret to inform that Acknowledgements section was not included in the manuscript. The Acknowledgements section is as below. The authors would like to apologise for any inconvenience caused.

Original language	English
Pages (from-to)	593
Number of pages	1
Journal	Food Chemistry
Volume	278
DOIs	https://doi.org/10.1016/j.foodchem.2018.11.064
Publication status	Published - 2019 Apr 25

ASJC Scopus subject areas

Analytical Chemistry
Food Science

Access to Document

10.1016/j.foodchem.2018.11.064

Fingerprint

Dive into the research topics of 'Corrigendum to “Prediction of CML contents in the Maillard reaction products for casein-monosaccharides model” (Food Chemistry (2018) 267 (271–276), (S0308814617312955) (10.1016/j.foodchem.2017.07.141))'. Together they form a unique fingerprint.

Cite this

Corrigendum to “Prediction of CML contents in the Maillard reaction products for casein-monosaccharides model” (Food Chemistry (2018) 267 (271–276), (S0308814617312955) (10.1016/j.foodchem.2017.07.141)). / Oh, Mi Jin; Kim, Yoonsook; Lee, Sang Hoon et al.

In: Food Chemistry, Vol. 278, 25.04.2019, p. 593.

Research output: Contribution to journal › Comment/debate › peer-review

@article{8a90a2e7d74c4604a20857b7e3fa66d7,

title = "Corrigendum to “Prediction of CML contents in the Maillard reaction products for casein-monosaccharides model” (Food Chemistry (2018) 267 (271–276), (S0308814617312955) (10.1016/j.foodchem.2017.07.141))",

abstract = "The authors regret to inform that Acknowledgements section was not included in the manuscript. The Acknowledgements section is as below. The authors would like to apologise for any inconvenience caused.",

author = "Oh, {Mi Jin} and Yoonsook Kim and Lee, {Sang Hoon} and Lee, {Kwang Won} and Park, {Ho Young}",

note = "Funding Information: This research was supported by Main Research Program (E0164401-03) of the Korea Food Research Institute (KFRI) funded by the Ministry of Science and ICT . Publisher Copyright: {\textcopyright} 2018 Elsevier Ltd",

year = "2019",

month = apr,

day = "25",

doi = "10.1016/j.foodchem.2018.11.064",

language = "English",

volume = "278",

pages = "593",

journal = "Food Chemistry",

issn = "0308-8146",

publisher = "Elsevier Limited",

}

TY - JOUR

T1 - Corrigendum to “Prediction of CML contents in the Maillard reaction products for casein-monosaccharides model” (Food Chemistry (2018) 267 (271–276), (S0308814617312955) (10.1016/j.foodchem.2017.07.141))

AU - Oh, Mi Jin

AU - Kim, Yoonsook

AU - Lee, Sang Hoon

AU - Lee, Kwang Won

AU - Park, Ho Young

N1 - Funding Information: This research was supported by Main Research Program (E0164401-03) of the Korea Food Research Institute (KFRI) funded by the Ministry of Science and ICT . Publisher Copyright: © 2018 Elsevier Ltd

PY - 2019/4/25

Y1 - 2019/4/25

N2 - The authors regret to inform that Acknowledgements section was not included in the manuscript. The Acknowledgements section is as below. The authors would like to apologise for any inconvenience caused.

AB - The authors regret to inform that Acknowledgements section was not included in the manuscript. The Acknowledgements section is as below. The authors would like to apologise for any inconvenience caused.

UR - http://www.scopus.com/inward/record.url?scp=85057163827&partnerID=8YFLogxK

U2 - 10.1016/j.foodchem.2018.11.064

DO - 10.1016/j.foodchem.2018.11.064

M3 - Comment/debate

C2 - 30583416

AN - SCOPUS:85057163827

SN - 0308-8146

VL - 278

SP - 593

JO - Food Chemistry

JF - Food Chemistry

ER -

Corrigendum to “Prediction of CML contents in the Maillard reaction products for casein-monosaccharides model” (Food Chemistry (2018) 267 (271–276), (S0308814617312955) (10.1016/j.foodchem.2017.07.141))

Abstract

ASJC Scopus subject areas

Access to Document

Other files and links

Fingerprint

Cite this