Open Access Article
This Open Access Article is licensed under a Creative Commons Attribution 3.0 Unported Licence
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
,
Tian
Lan
,
Yanlun
Ju
,
Guo
Cheng
,
Zhiluo
Que
,
Tonghui
Geng
,
Yulin
Fang
* and
Xiangyu
Sun
*
College of Enology, College of Food Science and Engineering, Heyang Viti-viniculture Station, Northwest A&F University, Yangling, 712100, China. E-mail: fangyulin@nwsuaf.edu.cn; Fax: +86-29-8709-1874; Tel: +86-29-8709-1874
First published on 29th July 2019
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.
The authors regret that the author name list of one of the references was incorrect. A corrected version of ref. 17 is shown as ref. 1 below.
The Royal Society of Chemistry apologises for these errors and any consequent inconvenience to authors and readers.
References
- Y. Lim, C. Oh, Y. Park, D. Kim, U. Kim, Y. Cho and S. Eom, Physiological components of kiwifruits with in vitro antioxidant and acetylcholinesterase inhibitory activities, Food Sci. Biotechnol., 2014, 23, 943–949 CrossRef CAS.
| This journal is © The Royal Society of Chemistry 2019 |