Issue 97, 2014
From the journal:

RSC Advances

Correction: The reduction effect of dietary flavone C- and O-glycosides on the formation of acrylamide and its correlation and prediction with the antioxidant activity of Maillard reaction products

Yu Zhang,a   Xinyu Chen,a   Jun Cheng,a   Cheng Jina  and  Ying Zhang*a  

* Corresponding authors

a Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Fuli Institute of Food Science, Department of Food Science and Nutrition, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, Zhejiang, China
E-mail: yzhang@zju.edu.cn
Fax: +86 571 8898 2164
Tel: +86 571 8898 2164

Abstract

Correction for ‘The reduction effect of dietary flavone C- and O-glycosides on the formation of acrylamide and its correlation and prediction with the antioxidant activity of Maillard reaction products’ by Yu Zhang et al., RSC Adv., 2014, 4, 24147–24155.

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Article information

DOI
https://doi.org/10.1039/C4RA90035A
Article type
Correction
Submitted
14 Oct 2014
Accepted
14 Oct 2014
First published
24 Oct 2014
This article is Open Access
Creative Commons BY license

RSC Adv., 2014,4, 54199-54199

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Correction: The reduction effect of dietary flavone C- and O-glycosides on the formation of acrylamide and its correlation and prediction with the antioxidant activity of Maillard reaction products

Y. Zhang, X. Chen, J. Cheng, C. Jin and Y. Zhang, RSC Adv., 2014, 4, 54199 DOI: 10.1039/C4RA90035A

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