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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
Kuljarachanan
ab,
Nan
Fu
*a,
Naphaporn
Chiewchan
*b,
Sakamon
Devahastin
bc 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
First published on 29th January 2020
Abstract
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.
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