Xing, N.; Tang, S.; Wang, X.; Guo, C.; Hu, X.; Yi, J.
Correction: Xing et al. Enhancing the Stability of Litsea Cubeba Essential Oil Emulsions Through Glycosylation of Fish Skin Gelatin via Dry Maillard Reaction. Foods 2024, 13, 3847. Foods 2025, 14, 1741.
https://doi.org/10.3390/foods14101741
AMA Style
Xing N, Tang S, Wang X, Guo C, Hu X, Yi J.
Correction: Xing et al. Enhancing the Stability of Litsea Cubeba Essential Oil Emulsions Through Glycosylation of Fish Skin Gelatin via Dry Maillard Reaction. Foods 2024, 13, 3847. Foods. 2025; 14(10):1741.
https://doi.org/10.3390/foods14101741
Chicago/Turabian Style
Xing, Naiwen, Shikang Tang, Xuejiao Wang, Chaofan Guo, Xiaosong Hu, and Junjie Yi.
2025. "Correction: Xing et al. Enhancing the Stability of Litsea Cubeba Essential Oil Emulsions Through Glycosylation of Fish Skin Gelatin via Dry Maillard Reaction. Foods 2024, 13, 3847" Foods 14, no. 10: 1741.
https://doi.org/10.3390/foods14101741
APA Style
Xing, N., Tang, S., Wang, X., Guo, C., Hu, X., & Yi, J.
(2025). Correction: Xing et al. Enhancing the Stability of Litsea Cubeba Essential Oil Emulsions Through Glycosylation of Fish Skin Gelatin via Dry Maillard Reaction. Foods 2024, 13, 3847. Foods, 14(10), 1741.
https://doi.org/10.3390/foods14101741