Issue 18, 2025
From the journal:

Food & Function

Correction: Detoxification of heterocyclic aromatic amines from grilled meat using a PEITC-rich vegetable sauce: a randomized crossover controlled trial

Nitipon Kaewsit, ORCID logo a   Thunnalin Winuprasith ORCID logo b  and  Dunyaporn Trachootham ORCID logo *b  

* Corresponding authors

a Master of Science Program in Toxicology and Nutrition for Food Safety, Institute of Nutrition, Mahidol University, Nakhon Pathom, Thailand

b Institute of Nutrition, Mahidol University, Salaya, Phutthamonthon, Nakhon Pathom 73170, Thailand
E-mail: dunyaporn.tra@mahidol.ac.th, dunyaporn.tra@mahidol.edu
Tel: +66 02 800 2380 ext.326

Abstract

Correction for ‘Detoxification of heterocyclic aromatic amines from grilled meat using a PEITC-rich vegetable sauce: a randomized crossover controlled trial’ by Nitipon Kaewsit et al., Food Funct., 2021, 12, 10411–10422, https://doi.org/10.1039/D1FO01733K.

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Article information

DOI
https://doi.org/10.1039/D5FO90078F
Article type
Correction
Submitted
22 Aug 2025
Accepted
22 Aug 2025
First published
02 Sep 2025
This article is Open Access
Creative Commons BY license

Food Funct., 2025,16, 7456-7456

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Correction: Detoxification of heterocyclic aromatic amines from grilled meat using a PEITC-rich vegetable sauce: a randomized crossover controlled trial

N. Kaewsit, T. Winuprasith and D. Trachootham, Food Funct., 2025, 16, 7456 DOI: 10.1039/D5FO90078F

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