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Correction: Insights into melanoidin conversion into fluorescent nanoparticles in the Maillard reaction

Dongmei Liabc, Yisha Xieabc, Xiaokang Naabc, Yao Liabc, Chengbo Daiabc, Yulian Liabc and Mingqian Tan*abc
aSchool of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan1, Ganjingzi District, Dalian 116034, Liaoning, People's Republic of China. E-mail: mqtan@dlpu.edu.cn; Fax: +86-411-86318657; Tel: +86-411-86318657
bNational Engineering Research Center of Seafood, Dalian 116034, Liaoning, People's Republic of China
cEngineering Research Center of Seafood of Ministry of Education of China, Dalian 116034, Liaoning, People's Republic of China

Received 5th November 2019 , Accepted 5th November 2019

First published on 11th November 2019


Correction for ‘Insights into melanoidin conversion into fluorescent nanoparticles in the Maillard reaction’ by Dongmei Li et al., Food Funct., 2019, 10, 4414–4422.


The authors regret that one of the affiliations (affiliation a) was incorrectly shown in the original manuscript. The corrected list of affiliations is as presented here.

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 2019