"Corrigendum to “Hydrolysis of isoflavone in black soy milk using cellu" by K.-I. Chen, Y. Yao et al.

Article Title

Corrigendum to “Hydrolysis of isoflavone in black soy milk using cellulose bead as enzyme immobilizer” [J Food Drug Anal (2016) 24 (788–795)] (S1021949816300485)(10.1016/j.jfda.2016.03.007)

Authors

K.-I. Chen
Y. Yao
H.-J. Chen
Y.-C. Lo
R.-C. Yu
K.-C. Cheng

Abstract

One affiliation of Kuan-Chen Cheng was missing. The affiliations should be increased “Department of Medical Research, China Medical University Hospital, China Medical University, 91, Hsueh-Shih Road, Taichung 40402, Taiwan”. © 2016

ScienceDirect Link

10.1016/j.jfda.2016.12.001

Recommended Citation

Chen, K.-I.; Yao, Y.; Chen, H.-J.; Lo, Y.-C.; Yu, R.-C.; and Cheng, K.-C. (2017) "Corrigendum to “Hydrolysis of isoflavone in black soy milk using cellulose bead as enzyme immobilizer” [J Food Drug Anal (2016) 24 (788–795)] (S1021949816300485)(10.1016/j.jfda.2016.03.007)," Journal of Food and Drug Analysis: Vol. 25 : Iss. 1 , Article 22.
Available at: https://doi.org/10.1016/j.jfda.2016.12.001