Correction to: Effect of light quality on polyphenol biosynthesis in three varieties of mung bean sprouts with different color seed coats

Plant Cell Rep. 2023 Feb;42(2):467. doi: 10.1007/s00299-022-02964-w.

¹ School of Food Science and Engineering, Ministry of Education Engineering Research Centre of Starch & Protein Processing, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou, 510640, China.
² Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing, 100081, China.
³ Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing, 100081, China. wanglixia03@caas.cn.
⁴ School of Food Science and Engineering, Ministry of Education Engineering Research Centre of Starch & Protein Processing, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou, 510640, China. guoxinbo@scut.edu.cn.

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