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Volume 1, Issue 6, December 2020, Pages 412 - 412

Corrigendum to “Qualitative and Quantitative Methods to Evaluate Anthocyanins” [eFood 1(5), October (2020) 339–346]

Authors
Zhaojun Teng1, Xinwei Jiang1, Fatao He2, Weibin Bai1, *
1Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Guangdong Engineering Technology Center of Food Safety Molecular Rapid Detection, Jinan University, Guangzhou China
2Jinan Fruit Research Institute, All China Federation of Supply & Marketing Co-operatives, Jinan, China
*Corresponding author. Email: baiweibin@163.com
Corresponding Author
Weibin Bai
Available Online 27 January 2021.
DOI
10.2991/efood.k.210108.001How to use a DOI?
Copyright
© 2021 The Authors. Publishing services by Atlantis Press International B.V.
Open Access
This is an open access article distributed under the CC BY-NC 4.0 license (http://creativecommons.org/licenses/by-nc/4.0/).

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<Previous Article In Issue
Journal
eFood
Volume-Issue
1 - 6
Pages
412 - 412
Publication Date
2021/01/27
ISSN (Online)
2666-3066
DOI
10.2991/efood.k.210108.001How to use a DOI?
Copyright
© 2021 The Authors. Publishing services by Atlantis Press International B.V.
Open Access
This is an open access article distributed under the CC BY-NC 4.0 license (http://creativecommons.org/licenses/by-nc/4.0/).

Cite this article

risenwbib
TY  - JOUR
AU  - Zhaojun Teng
AU  - Xinwei Jiang
AU  - Fatao He
AU  - Weibin Bai
PY  - 2021
DA  - 2021/01/27
TI  - Corrigendum to “Qualitative and Quantitative Methods to Evaluate Anthocyanins” [eFood 1(5), October (2020) 339–346]
JO  - eFood
SP  - 412
EP  - 412
VL  - 1
IS  - 6
SN  - 2666-3066
UR  - https://doi.org/10.2991/efood.k.210108.001
DO  - 10.2991/efood.k.210108.001
ID  - Teng2021
ER  -