Correction: Detoxification of heterocyclic aromatic amines from grilled meat using a PEITC-rich vegetable sauce: a randomized crossover controlled trial

IF 5.4 1区农林科学 Q1 BIOCHEMISTRY & MOLECULAR BIOLOGY

Food & Function Pub Date : 2025-09-02 DOI:10.1039/D5FO90078F

Nitipon Kaewsit, Thunnalin Winuprasith and Dunyaporn Trachootham

引用次数: 0

Abstract

Correction for ‘Detoxification of heterocyclic aromatic amines from grilled meat using a PEITC-rich vegetable sauce: a randomized crossover controlled trial’ by Nitipon Kaewsit et al., Food Funct., 2021, 12, 10411–10422, https://doi.org/10.1039/D1FO01733K.

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更正：利用富含peitc的蔬菜酱解毒烤肉中的杂环芳香胺：一项随机交叉对照试验。

修正Nitipon Kaewsit等人在《食品功能》上发表的“用富含petc的蔬菜酱解毒烤肉中的杂环芳香胺：一项随机交叉对照试验”。， 2021, 12, 10411-10422, https://doi.org/10.1039/D1FO01733K。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food & Function BIOCHEMISTRY & MOLECULAR BIOLOGY-FOOD SCIENCE & TECHNOLOGY

CiteScore

10.10

自引率

6.60%

发文量

957

审稿时长

1.8 months

期刊介绍： Food & Function provides a unique venue for physicists, chemists, biochemists, nutritionists and other food scientists to publish work at the interface of the chemistry, physics and biology of food. The journal focuses on food and the functions of food in relation to health.