Open Access Article
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Correction: Insights into melanoidin conversion into fluorescent nanoparticles in the Maillard reaction
Dongmei
Li
abc,
Yisha
Xie
abc,
Xiaokang
Na
abc,
Yao
Li
abc,
Chengbo
Dai
abc,
Yulian
Li
abc 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
First published on 11th November 2019
Abstract
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 |