Quantification of dicarbonyl compounds in commonly consumed foods and drinks; presentation of a food composition database for dicarbonyls

Kim Maasen, Jean L. J. M. Scheijen, Antoon Opperhuizen, Coen D. A. Stehouwer, Marleen M. Van Greevenbroek, Casper G. Schalkwijk^*

^*Corresponding author for this work

Research output: Contribution to journal › Article › Academic › peer-review

1 Erratum / corrigendum / retractions

1 results

2021

Corrigendum to “Quantification of dicarbonyl compounds in commonly consumed foods and drinks; presentation of a food composition database for dicarbonyls” [Food Chemistry, 339 (2020) 128063]
Maasen, K., Scheijen, J. L. J. M., Opperhuizen, A., Stehouwer, C. D. A., Van Greevenbroek, M. M. & Schalkwijk, C. G., 15 May 2021, In: Food Chemistry. 344, 1 p., 128578.
Research output: Contribution to journal › Erratum / corrigendum / retractions › Academic

Open Access