Matrix-mediated distribution of 4-hydroxy-2-hexanal (nonenal) during deep-frying of chicken breast and potato sticks in vegetable oil (vol 10, pg 7052, 2019)

作者：Ma, Lukai; Liu, Guoqin^*; Cheng, Weiwei; Liu, Xinqi; Liu, Huifan; Wang, Qin

来源：Food & Function, 2020, 11(4): 3750-3750.

DOI：10.1039/d0fo90018d

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 Maet al.,Food Funct., 2019,10, 7052-7062.

• 单位
  仲恺农业工程学院