Issue 12, 2019
From the journal:

Food & Function

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 Liabc  and  Mingqian Tan*abc  

* Corresponding authors

a School 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

b National Engineering Research Center of Seafood, Dalian 116034, Liaoning, People's Republic of China

c Engineering Research Center of Seafood of Ministry of Education of China, Dalian 116034, Liaoning, People's Republic of China

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.

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Article information

DOI
https://doi.org/10.1039/C9FO90059D
Article type
Correction
Submitted
05 Nov 2019
Accepted
05 Nov 2019
First published
11 Nov 2019
This article is Open Access
Creative Commons BY license

Food Funct., 2019,10, 8310-8310

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

D. Li, Y. Xie, X. Na, Y. Li, C. Dai, Y. Li and M. Tan, Food Funct., 2019, 10, 8310 DOI: 10.1039/C9FO90059D

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