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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
Yu
Zhang
,
Xinyu
Chen
,
Jun
Cheng
,
Cheng
Jin
and
Ying
Zhang
*
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
First published on 24th October 2014
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.
There is an error in the structure of Luteolin-4′-O-glucoside in Fig. 1. The correct figure is as follows:
 | ||
| Fig. 1 Chemical structures of the flavone glycosides used in the present study. | ||
The Royal Society of Chemistry apologises for these errors and any consequent inconvenience to authors and readers.
| This journal is © The Royal Society of Chemistry 2014 |