Frontiers in Nutrition (Mar 2022)
Corrigendum: Effect of Different Processing Methods on the Millet Polyphenols and Their Anti-diabetic Potential
- Han Wang,
- Han Wang,
- Han Wang,
- Han Wang,
- Yongxia Fu,
- Qingyu Zhao,
- Qingyu Zhao,
- Qingyu Zhao,
- Qingyu Zhao,
- Dianzhi Hou,
- Xuehao Yang,
- Shuqun Bai,
- Xianmin Diao,
- Yong Xue,
- Yong Xue,
- Yong Xue,
- Yong Xue,
- Qun Shen,
- Qun Shen,
- Qun Shen,
- Qun Shen
Affiliations
- Han Wang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- Han Wang
- National Center of Technology Innovation (Deep Processing of Highland Barley) in Food Industry, Beijing, China
- Han Wang
- National Engineering Research Center for Fruit and Vegetable Processing, Beijing, China
- Han Wang
- Key Laboratory of Plant Protein and Grain Processing, Beijing, China
- Yongxia Fu
- Shanxi Institute for Functional Food, Shanxi Agricultural University, Taiyuan, China
- Qingyu Zhao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- Qingyu Zhao
- National Center of Technology Innovation (Deep Processing of Highland Barley) in Food Industry, Beijing, China
- Qingyu Zhao
- National Engineering Research Center for Fruit and Vegetable Processing, Beijing, China
- Qingyu Zhao
- Key Laboratory of Plant Protein and Grain Processing, Beijing, China
- Dianzhi Hou
- School of Food and Health, Beijing Technology and Business University, Beijing, China
- Xuehao Yang
- Cofco Nutrition and Health Research Institute Co., LTD., Beijing, China
- Shuqun Bai
- Cofco Nutrition and Health Research Institute Co., LTD., Beijing, China
- Xianmin Diao
- Institute of Crop Science, Chinese Academy of Agricultural Sciences, Beijing, China
- Yong Xue
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- Yong Xue
- National Center of Technology Innovation (Deep Processing of Highland Barley) in Food Industry, Beijing, China
- Yong Xue
- National Engineering Research Center for Fruit and Vegetable Processing, Beijing, China
- Yong Xue
- Key Laboratory of Plant Protein and Grain Processing, Beijing, China
- Qun Shen
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- Qun Shen
- National Center of Technology Innovation (Deep Processing of Highland Barley) in Food Industry, Beijing, China
- Qun Shen
- National Engineering Research Center for Fruit and Vegetable Processing, Beijing, China
- Qun Shen
- Key Laboratory of Plant Protein and Grain Processing, Beijing, China
- DOI
- https://doi.org/10.3389/fnut.2022.879470
- Journal volume & issue
-
Vol. 9
Abstract
No abstracts available.Keywords
