Issue 24, 2025
From the journal:

Food & Function

Correction: Probiotic-fermented tomato with hepatic lipid metabolism modulation effects: analysis of physicochemical properties, bioactivities, and potential bioactive compounds

Benliang Wei,ab   Wendi Zheng,ab   Zhen Peng,ab   Muyan Xiao,abc   Tao Huang,abc   Mingyong Xieab  and  Tao Xiong*ab  

* Corresponding authors

a State Key Laboratory of Food Science and Resources, No. 235 Nanjing East Road, Nanchang, Jiangxi, PR China
E-mail: xiongtao0907@163.com
Fax: +86 0791 3063627
Tel: +86 13697084048

b School of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang, Jiangxi, PR China

c International Institute of Food Innovation, Nanchang University, No. 235 Nanjing East Road, Nanchang, Jiangxi, PR China

Abstract

Correction for ‘Probiotic-fermented tomato with hepatic lipid metabolism modulation effects: analysis of physicochemical properties, bioactivities, and potential bioactive compounds’ by Benliang Wei et al., Food Funct., 2024, 15, 4874–4886, https://doi.org/10.1039/D3FO05535C.

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Article information

DOI
https://doi.org/10.1039/D5FO90097B
Article type
Correction
Submitted
28 Oct 2025
Accepted
28 Oct 2025
First published
26 Nov 2025
This article is Open Access
Creative Commons BY license

Food Funct., 2025,16, 9642-9643

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Correction: Probiotic-fermented tomato with hepatic lipid metabolism modulation effects: analysis of physicochemical properties, bioactivities, and potential bioactive compounds

B. Wei, W. Zheng, Z. Peng, M. Xiao, T. Huang, M. Xie and T. Xiong, Food Funct., 2025, 16, 9642 DOI: 10.1039/D5FO90097B

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