Correction to: Effects of Bromelain Tenderisation on Myofibrillar Proteins, Texture and Flavour of Fish Balls Prepared from Golden Pomfret (Food and Bioprocess Technology, (2017), 10, 10, (1918-1930), 10.1007/s11947-017-1963-7);Effects of Bromelain Tenderisation on Myofibrillar Proteins, Texture and Flavour of Fish Balls Prepared from Golden Pomfret

Food and Bioprocess Technology

Volumn 10, Issue 10, 2017, Pages 1918-1930

  Feng, Xiao ^a   Zhu, Yiyi ^a   Liu, Qin ^a   Lai, Shaojuan ^b,c   Yang, Hongshun ^a  

^a NATIONAL UNIVERSITY OF SINGAPORE   (Singapore)

^b HENAN UNIVERSITY OF TECHNOLOGY   (China)

^c Guangzhou Pulu Medical Technology Co Ltd Ltd   (China)

Author keywords

Atomic force microscopy (AFM); Enzyme; Gas chromatography mass spectrometry (GC MS); Matrix assisted laser desorption ionisation time of flight mass spectrometry (MALDI TOF MS); Myofibril; Nanostructure; Nanotechnology; Seafood

Indexed keywords

ATOMIC FORCE MICROSCOPY; BROMELAIN; DESORPTION; ELECTROPHORESIS; ENZYMES; GAS CHROMATOGRAPHY; MASS SPECTROMETRY; NANOSTRUCTURES; NANOTECHNOLOGY; POLYACRYLATES; SODIUM COMPOUNDS; SULFUR COMPOUNDS;

GAS CHROMATOGRAPHY-MASS SPECTROMETRIES (GC-MS); GAS CHROMATOGRAPHY-MASS SPECTROMETRY; MATRIX ASSISTED LASER DESORPTION; MYOFIBRIL; MYOFIBRILLAR PROTEINS; SEAFOOD; SODIUM DODECYL SULPHATE; TIME OF FLIGHT MASS SPECTROMETRY;

FISH;

EID: 85025453364     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-018-2166-6     Document Type: Erratum

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