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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

Thitima Kuljarachananab, Nan Fu*a, Naphaporn Chiewchan*b, Sakamon Devahastinbc and Xiao Dong Chen*a
aSuzhou 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
bAdvanced 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
cThe Academy of Science, The Royal Society of Thailand, Dusit, Bangkok 10300, Thailand

Received 21st January 2020 , Accepted 21st January 2020

First published on 29th January 2020


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.


The authors regret that Nan Fu was not included as a corresponding author in the original article. The corrected author list and corresponding authors are as shown above.

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 2020