Corrigendum to “Chemical composition and techno-functional properties of grape seed proteins of Vitis vinifera L. grown in warm climates regions” [LWT – Food Science and Technology 230 (2025) 1–12]

Leave a Comment / Procesos Alimentarios / By
Bookmark (0)
Please login to bookmark Close

Publication date: Available online 20 January 2026

Source: LWT

Author(s): Ana Belén Mora-Garrido, María Jesús Cejudo-Bastante, Francisco J. Heredia, M. Luisa Escudero-Gilete

Publication date: Available online 20 January 2026Source: LWTAuthor(s): Ana Belén Mora-Garrido, María Jesús Cejudo-Bastante, Francisco J. Heredia, M. Luisa Escudero-Gilete Read More

Related posts:

Default ThumbnailCharacterization of sugarcane distilled beverage using impedimetric electronic tongue and chemometrics Default ThumbnailInfluence of roasted and unroasted berry seed oils on the formation of Maillard reaction products in model gluten-free rice bread Default ThumbnailImpact of Rotational Cold Plasma Treatment on Polyphenol Oxidase Inhibition, Bioactive Compounds, and Aroma Profile of Ginger Default ThumbnailCadmium determination in cola soft drinks via dispersive solid-phase microextraction using thiocarbanilide-functionalized carbon nanofibers Default ThumbnailMicrostructural and functional transformations induced by germination and digestion in Lupinus angustifolius L Default ThumbnailThermal taster status: An exploratory taste-specific stratification