Correction to "Kokumi Peptides in Salt Reduction: Preparation, Evaluation Methods, Perceptual Mechanisms, and Prospects for Food Applications".

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DOI: 10.1111/1750-3841.71386
Published: 2026-08-01
Container: J Food Sci
Publisher: Not recorded
Open access: no

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Cite this work

BibTeX

@article{allodium:10.1111/1750-3841.71386,
  title = {Correction to "Kokumi Peptides in Salt Reduction: Preparation, Evaluation Methods, Perceptual Mechanisms, and Prospects for Food Applications".},
  year = {2026},
  journal = {J Food Sci},
  doi = {10.1111/1750-3841.71386},
  url = {https://doi.org/10.1111/1750-3841.71386}
}

RIS

TY  - JOUR
TI  - Correction to "Kokumi Peptides in Salt Reduction: Preparation, Evaluation Methods, Perceptual Mechanisms, and Prospects for Food Applications".
PY  - 2026
JO  - J Food Sci
DO  - 10.1111/1750-3841.71386
UR  - https://doi.org/10.1111/1750-3841.71386
ER  -

APA

Correction to "Kokumi Peptides in Salt Reduction: Preparation, Evaluation Methods, Perceptual Mechanisms, and Prospects for Food Applications".. (2026). J Food Sci. https://doi.org/10.1111/1750-3841.71386

Source records

europe-pmc · retrieved 2026-09-25T06:48:19.782Z