Issue 3, 2025
From the journal:

Food & Function

Correction: Neuroprotective effects of fermented yak milk-derived peptide LYLKPR on H2O2-injured HT-22 cells

Yunlong Jiang,ab   Yuan Qi,ab   Xiaoting Liu,ab   Li Fang,ab   Yawen Gao,ab   Chunlei Liu,ab   Dan Wu,ab   Xiyan Wang,ab   Fanrui Zhao,ab   Ji Wang*ab  and  Weihong Min*ab  

* Corresponding authors

a College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin, P. R. China
E-mail: wangji198644@163.com, minwh2000@jlau.edu.cn
Tel: +86-15704315153

b National Engineering Laboratory of Wheat and Corn Deep Processing, Changchun, Jilin, P. R. China

Abstract

Correction for ‘Neuroprotective effects of fermented yak milk-derived peptide LYLKPR on H2O2-injured HT-22 cells’ by Yunlong Jiang et al., Food Funct., 2022, 13, 12021–12038, https://doi.org/10.1039/D2FO02131E.

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Article information

DOI
https://doi.org/10.1039/D5FO90009C
Article type
Correction
Submitted
14 Jan 2025
Accepted
14 Jan 2025
First published
23 Jan 2025
This article is Open Access
Creative Commons BY license

Food Funct., 2025,16, 1171-1172

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Correction: Neuroprotective effects of fermented yak milk-derived peptide LYLKPR on H2O2-injured HT-22 cells

Y. Jiang, Y. Qi, X. Liu, L. Fang, Y. Gao, C. Liu, D. Wu, X. Wang, F. Zhao, J. Wang and W. Min, Food Funct., 2025, 16, 1171 DOI: 10.1039/D5FO90009C

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