Publisher Correction: Triacylglycerols are preferentially oxidized over free fatty acids in heated soybean oil

• Qing Shen,
• Zhichao Zhang,
• Shiva Emami,
• Jianchu Chen,
• Juliana Maria Leite Nobrega de Moura Bell,
• Ameer Y. Taha

Affiliations

Qing Shen

Department of Food Science and Technology, College of Agriculture and Environmental Sciences, University of California Davis

Zhichao Zhang

Department of Food Science and Technology, College of Agriculture and Environmental Sciences, University of California Davis

Shiva Emami

Department of Food Science and Technology, College of Agriculture and Environmental Sciences, University of California Davis

Jianchu Chen

College of Biosystems Engineering and Food Science, Zhejiang University

Juliana Maria Leite Nobrega de Moura Bell

Department of Food Science and Technology, College of Agriculture and Environmental Sciences, University of California Davis

Ameer Y. Taha

Department of Food Science and Technology, College of Agriculture and Environmental Sciences, University of California Davis