葡甘露聚糖
卡拉胶
极限抗拉强度
食品科学
化学
拉伸应变
材料科学
化学工程
复合材料
工程类
作者
Di Wu,Simin Yu,Hongshan Liang,Eid Mohamed,Bin Li,Jing Li,Jin Mao
摘要
In the article “An innovative konjac glucomannan/κ-carrageenan mixed tensile gel” (DOI: 10.1002/jsfa.11151) published in Wiley Online Library on 22 February 2021 in the journal of Journal of Science of Food and Agriculture 101(12): 5067-5074, an error was found in Figure 6 and has been revised as shown below.
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