Correction to: Review on deep-fat fried foods: physical and chemical attributes, and consequences of high consumption (European Food Research and Technology, (2024), 250, 6, (1537-1550), 10.1007/s00217-024-04482-3)

Anish Dangal; Reza Tahergorabi; Dev Raj Acharya; Prekshya Timsina; Kishor Rai; Sangam Dahal; Priti Acharya; Angelo Maria Giuffrè

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Correction to: Review on deep-fat fried foods: physical and chemical attributes, and consequences of high consumption (European Food Research and Technology, (2024), 250, 6, (1537-1550), 10.1007/s00217-024-04482-3)

European Food Research and Technology

DOI: 10.1007/s00217-024-04583-z

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Abstract

In this article the author’s name Dev Raj Acharya was incorrectly written as Devraj Acharya and his affiliation details for was incorrectly given as ‘Department of Food Science and Nutrition, Zhejianh University, Hangzhou 310058, Zhejiang, China’ but should have been ‘Department of Food Science and Nutrition, Zhejiang University, Hangzhou, Zhejiang 310058, China’ The original article has been corrected.

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Dangal, A., Tahergorabi, R., Acharya, D. R., Timsina, P., Rai, K., Dahal, S., … Giuffrè, A. M. (2024, November 1). Correction to: Review on deep-fat fried foods: physical and chemical attributes, and consequences of high consumption (European Food Research and Technology, (2024), 250, 6, (1537-1550), 10.1007/s00217-024-04482-3). European Food Research and Technology. Springer Science and Business Media Deutschland GmbH. https://doi.org/10.1007/s00217-024-04583-z

Correction to: Review on deep-fat fried foods: physical and chemical attributes, and consequences of high consumption (European Food Research and Technology, (2024), 250, 6, (1537-1550), 10.1007/s00217-024-04482-3)

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