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Correction: New knowledge on the antiglycoxidative mechanism of chlorogenic acid
Beatriz
Fernandez-Gomez
a,
Monica
Ullate
a,
Gianluca
Picariello
b,
Pasquale
Ferranti
bc,
Maria
Dolores Mesa
d and
Maria
Dolores del Castillo
*a
aDepartment of Food Analysis and Bioactivity, Institute of Food Science Research (CIAL, CSIC-UAM), Nicolas Cabrera 9, 28049 Madrid, Spain. E-mail: mdolores.delcastillo@csic.es; Tel: +34 910017953
bIstituto di Scienze dell'Alimentazione (ISA), CNR, Via Roma 52, 83100 Avellino, Italy
cDepartment of Agriculture, University of Naples “Federico II”, Parco Gussone, Portici, NA 80055, Italy
dInstitute of Nutrition and Food Technology “José Mataix”, University of Granada, Avenida del Conocimiento s/n Armilla, 18100 Granada, Spain
First published on 11th June 2015
Abstract
Correction for ‘New knowledge on the antiglycoxidative mechanism of chlorogenic acid’ by Beatriz Fernandez-Gomez et al., Food Funct., 2015, DOI: 10.1039/c5fo00194c.
On page 2 of the manuscript, there is an error in the third sentence of section 2.3.1 relating to the quantity of distilled water used; the quantity should read 100 μL rather than 100 mL. The complete sentence should therefore read: “The reaction mixture was composed by 50 μL of sample containing 1 mg mL−1 of protein, 100 μL of OPA reagent and 100 μL of distilled water.”
The Royal Society of Chemistry apologises for these errors and any consequent inconvenience to authors and readers.
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