Corrigendum to "Oxidative stability of tocochromanols, carotenoids, and fatty acids in maize (Zea mays L.) porridges with varying phytate concentrations during cooking and in vitro digestion" [Food Chem. 378 (2022) 132053]. (1st July 2022) - Lux, Peter E.; Fuchs, Larissa; Wiedmaier-Czerny, Nina; Frank, Jan