Corrigendum to "Analysis of the effects of hydroxyl radicals on the volatile flavor composition and lipid profile of sheep meat based on HS-SPME-GC-MS and UPLC-MS/MS studies" [Food Chem. 484 (2025) 144161]

Affiliations

¹ College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; Integrative Research Base of Beef and Lamb Processing Technology, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Hohhot 010018, China.
² College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; Integrative Research Base of Beef and Lamb Processing Technology, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Hohhot 010018, China. Electronic address: jinyeyc@sohu.com.

Published Erratum

Zhihao Yang et al. Food Chem. 2025.

. 2025 Nov 1:491:145530.

doi: 10.1016/j.foodchem.2025.145530. Epub 2025 Jul 18.

¹ College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; Integrative Research Base of Beef and Lamb Processing Technology, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Hohhot 010018, China.
² College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; Integrative Research Base of Beef and Lamb Processing Technology, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Hohhot 010018, China. Electronic address: jinyeyc@sohu.com.

No abstract available

Erratum for

Analysis of the effects of hydroxyl radicals on the volatile flavor composition and lipid profile of sheep meat based on HS-SPME-GC-MS and UPLC-MS/MS studies.
Yang Z, Cui Z, Zhang M, Sun L, Zhao L, Su L, Jin Y. Yang Z, et al. Food Chem. 2025 Aug 30;484:144161. doi: 10.1016/j.foodchem.2025.144161. Epub 2025 Apr 11. Food Chem. 2025. PMID: 40252444