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APA Citation
Lux, P. E., Fuchs, L., Wiedmaier-Czerny, N., & Frank, J. (2022). 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]. Food chemistry, 381, . http://access.bl.uk/ark:/81055/vdc_100152309037.0x000042