Open Access Article
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Correction: Matrix-mediated distribution of 4-hydroxy-2-hexanal (nonenal) during deep-frying of chicken breast and potato sticks in vegetable oil
Lukai
Ma
a,
Guoqin
Liu
*b,
Weiwei
Cheng
c,
Xinqi
Liu
d,
Huifan
Liu
a and
Qin
Wang
a
aCollege of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou, 510225, China
bGuangdong Province Key Laboratory for Green Processing of Natural Products and Products Safety, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China. E-mail: guoqin@scut.edu.cn; Fax: +8620-8711-3875; Tel: +8620-8711-4262
cInstitute for Advanced Study, Shenzhen University, Shenzhen 518060, China
dBeijing Advanced Innovation Center for Food Nutrition and Human Health, School of Food and Chemical Engineering, Beijing Technology and Business University, Beijing 100048, China
First published on 31st March 2020
Abstract
Correction for ‘Matrix-mediated distribution of 4-hydroxy-2-hexanal (nonenal) during deep-frying of chicken breast and potato sticks in vegetable oil’ by Lukai Ma et al., Food Funct., 2019, 10, 7052–7062.
The authors regret that one of the affiliations (affiliation c) was incorrectly shown in the original manuscript. The corrected list of affiliations is as shown above.
The Royal Society of Chemistry apologises for these errors and any consequent inconvenience to authors and readers.
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