Issue 2, 2020
From the journal:

Food & Function

Correction: Evolution of important glucosinolates in three common Brassica vegetables during their processing into vegetable powder and in vitro gastric digestion

Thitima Kuljarachanan,ab   Nan Fu,*a   Naphaporn Chiewchan,*b   Sakamon Devahastinbc  and  Xiao Dong Chen*a  

* Corresponding authors

a Suzhou Key Laboratory of Green Chemical Engineering, School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Materials Science, Soochow University, Suzhou, Jiangsu 215123, China
E-mail: nan.fu@suda.edu.cn, xdchen@mail.suda.edu.cn

b Advanced Food Processing Research Laboratory, Department of Food Engineering, Faculty of Engineering, King Mongkut's University of Technology Thonburi, 126 Pracha u-tid Road, Tungkru, Bangkok 10140, Thailand
E-mail: naphaporn.rat@kmutt.ac.th

c The Academy of Science, The Royal Society of Thailand, Dusit, Bangkok 10300, Thailand

Abstract

Correction for ‘Evolution of important glucosinolates in three common Brassica vegetables during their processing into vegetable powder and in vitro gastric digestion’ by Thitima Kuljarachanan et al., Food Funct., 2020, DOI: 10.1039/c9fo00811j.

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Article information

DOI
https://doi.org/10.1039/D0FO90002H
Article type
Correction
Submitted
21 Jan 2020
Accepted
21 Jan 2020
First published
29 Jan 2020
This article is Open Access
Creative Commons BY license

Food Funct., 2020,11, 1892-1892

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Correction: Evolution of important glucosinolates in three common Brassica vegetables during their processing into vegetable powder and in vitro gastric digestion

T. Kuljarachanan, N. Fu, N. Chiewchan, S. Devahastin and X. D. Chen, Food Funct., 2020, 11, 1892 DOI: 10.1039/D0FO90002H

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