Corrigendum to "Assesment of the effect of ascorbic acid, sodium isoascorbate and calcium ascorbate treatments on the browning and wound healing process of fresh-cut potatoes" [Food Chem. 463 (2025) 141454].

Siguo Xiong Jing Yun Chunjie Zhang Wen Li Fuhui Zhou Mixia Tian Aili Jiang

Food Chem

College of Life Sciences, Dalian Minzu University, Dalian 116600, China; Key Laboratory of Biotechnology and Bioresources Utilization, Ministry of Education, Dalian 116600, China. Electronic address:

Published: January 2025

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http://dx.doi.org/10.1016/j.foodchem.2025.142879	DOI Listing

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