Issue 4, 2020
From the journal:

Food & Function

Correction: Matrix-mediated distribution of 4-hydroxy-2-hexanal (nonenal) during deep-frying of chicken breast and potato sticks in vegetable oil

Lukai Ma,a   Guoqin Liu,*b   Weiwei Cheng,c   Xinqi Liu,d   Huifan Liua  and  Qin Wanga  

* Corresponding authors

a College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou, China

b Guangdong Province Key Laboratory for Green Processing of Natural Products and Products Safety, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
E-mail: guoqin@scut.edu.cn
Fax: +8620-8711-3875
Tel: +8620-8711-4262

c Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China

d Beijing Advanced Innovation Center for Food Nutrition and Human Health, School of Food and Chemical Engineering, Beijing Technology and Business University, Beijing 100048, China

Abstract

Correction for ‘Matrix-mediated distribution of 4-hydroxy-2-hexanal (nonenal) during deep-frying of chicken breast and potato sticks in vegetable oil’ by Lukai Ma et al., Food Funct., 2019, 10, 7052–7062.

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Article information

DOI
https://doi.org/10.1039/D0FO90018D
Article type
Correction
Submitted
24 Mar 2020
Accepted
24 Mar 2020
First published
31 Mar 2020
This article is Open Access
Creative Commons BY license

Food Funct., 2020,11, 3750-3750

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Correction: Matrix-mediated distribution of 4-hydroxy-2-hexanal (nonenal) during deep-frying of chicken breast and potato sticks in vegetable oil

L. Ma, G. Liu, W. Cheng, X. Liu, H. Liu and Q. Wang, Food Funct., 2020, 11, 3750 DOI: 10.1039/D0FO90018D

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