Correction: Evolution of important glucosinolates in three common Brassica vegetables during their processing into vegetable powder and in vitro gastric digestion
Food Funct. 2020 Feb 26;11(2):1892.
doi: 10.1039/d0fo90002h.
1 Suzhou Key Laboratory of Green Chemical Engineering, School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Materials Science, Soochow University, Suzhou, Jiangsu 215123, China. nan.fu@suda.edu.cn xdchen@mail.suda.edu.cn and Advanced Food Processing Research Laboratory, Department of Food Engineering, Faculty of Engineering, King Mongkut's University of Technology Thonburi, 126 Pracha u-tid Road, Tungkru, Bangkok 10140, Thailand. naphaporn.rat@kmutt.ac.th.
2 Suzhou Key Laboratory of Green Chemical Engineering, School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Materials Science, Soochow University, Suzhou, Jiangsu 215123, China. nan.fu@suda.edu.cn xdchen@mail.suda.edu.cn.
3 Advanced Food Processing Research Laboratory, Department of Food Engineering, Faculty of Engineering, King Mongkut's University of Technology Thonburi, 126 Pracha u-tid Road, Tungkru, Bangkok 10140, Thailand. naphaporn.rat@kmutt.ac.th.
4 Advanced Food Processing Research Laboratory, Department of Food Engineering, Faculty of Engineering, King Mongkut's University of Technology Thonburi, 126 Pracha u-tid Road, Tungkru, Bangkok 10140, Thailand. naphaporn.rat@kmutt.ac.th and The Academy of Science, The Royal Society of Thailand, Dusit, Bangkok 10300, Thailand.
Correction for 'Evolution of important glucosinolates in three common Brassica vegetables during their processing into vegetable powder and in vitro gastric digestion' by Thitima Kuljarachanan et al., Food Funct., 2020, DOI: 10.1039/c9fo00811j.