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].

Autor: Maasen K; Department of Internal Medicine, CARIM School for Cardiovascular Diseases, University Hospital Maastricht, P Debeyelaan 25, P.O. Box 5800, 6202 AZ Maastricht, The Netherlands., L J M Scheijen J; Department of Internal Medicine, CARIM School for Cardiovascular Diseases, University Hospital Maastricht, P Debeyelaan 25, P.O. Box 5800, 6202 AZ Maastricht, The Netherlands., Opperhuizen A; Department of Pharmacology and Toxicology, School of Nutrition and Translational Research in Metabolism, University Hospital Maastricht, Universiteitssingel 50, P.O. Box 616, 6200 MD Maastricht, The Netherlands; Office for Risk Assessment and Research, Netherlands Food and Consumer Product Safety Authority, Catherijnesingel 59, 3511 GG Utrecht, The Netherlands., Stehouwer CDA; Department of Internal Medicine, CARIM School for Cardiovascular Diseases, University Hospital Maastricht, P Debeyelaan 25, P.O. Box 5800, 6202 AZ Maastricht, The Netherlands., Van Greevenbroek MM; Department of Internal Medicine, CARIM School for Cardiovascular Diseases, University Hospital Maastricht, P Debeyelaan 25, P.O. Box 5800, 6202 AZ Maastricht, The Netherlands., Schalkwijk CG; Department of Internal Medicine, CARIM School for Cardiovascular Diseases, University Hospital Maastricht, P Debeyelaan 25, P.O. Box 5800, 6202 AZ Maastricht, The Netherlands. Electronic address: c.schalkwijk@maastrichtuniversity.nl.
Jazyk: angličtina
Zdroj: Food chemistry [Food Chem] 2021 May 15; Vol. 344, pp. 128578. Date of Electronic Publication: 2020 Nov 13.
DOI: 10.1016/j.foodchem.2020.128578
Databáze: MEDLINE
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