Issue 8, 2019
From the journal:

Food & Function

Correction: Comparison of the nutritional properties and biological activities of kiwifruit (Actinidia) and their different forms of products: towards making kiwifruit more nutritious and functional

Tingting Ma,a   Tian Lan,a   Yanlun Ju,a   Guo Cheng,a   Zhiluo Que,a   Tonghui Geng,a   Yulin Fang*a  and  Xiangyu Sun*a  

* Corresponding authors

a College of Enology, College of Food Science and Engineering, Heyang Viti-viniculture Station, Northwest A&F University, Yangling, China
E-mail: fangyulin@nwsuaf.edu.cn
Fax: +86-29-8709-1874
Tel: +86-29-8709-1874

Abstract

Correction for ‘Comparison of the nutritional properties and biological activities of kiwifruit (Actinidia) and their different forms of products: towards making kiwifruit more nutritious and functional’ by Tingting Ma et al., Food Funct., 2019, 10, 1317–1329.

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Article information

DOI
https://doi.org/10.1039/C9FO90038A
Article type
Correction
Submitted
23 Jul 2019
Accepted
23 Jul 2019
First published
29 Jul 2019
This article is Open Access
Creative Commons BY license

Food Funct., 2019,10, 5239-5239

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Correction: Comparison of the nutritional properties and biological activities of kiwifruit (Actinidia) and their different forms of products: towards making kiwifruit more nutritious and functional

T. Ma, T. Lan, Y. Ju, G. Cheng, Z. Que, T. Geng, Y. Fang and X. Sun, Food Funct., 2019, 10, 5239 DOI: 10.1039/C9FO90038A

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