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Prospects of Maize (Corn) Wet Milling By-Products as a Source of Functional Food Ingredients and Nutraceuticals.
- Published in:
- Food Technology & Biotechnology, 2022, v. 60, n. 1, p. 109, doi. 10.17113/ftb.60.01.22.7340
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- Article
Correction to: Nutraceutical potential of maize (Zea mays L.) laboratory-scale wet milling by-products in terms of β-sitosterol in fiber, γ-tocopherol in germ, and lutein and zeaxanthin in gluten.
- Published in:
- 2023
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- Publication type:
- Correction Notice
Nutraceutical potential of maize (Zea mays L.) laboratory-scale wet milling by-products in terms of β-sitosterol in fiber, γ-tocopherol in germ, and lutein and zeaxanthin in gluten.
- Published in:
- Cereal Research Communications, 2023, v. 51, n. 3, p. 687, doi. 10.1007/s42976-022-00342-6
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- Article