Corrigendum to “Ginger attenuates trimethylamine-N-oxide (TMAO)-exacerbated disturbance in cholesterol metabolism and vascular inflammation” [J. Funct. Foods 52 (2019) 25–33]

• Zouyan He,
• Lin Lei,
• Erika Kwek,
• Yimin Zhao,
• Jianhui Liu,
• Wangjun Hao,
• Hanyue Zhu,
• Ning Liang,
• Ka Ying Ma,
• Hing Man Ho,
• Wen-Sen He,
• Zhen-Yu Chen

Affiliations

Zouyan He

Food & Nutritional Sciences Programme, School of Life Sciences, The Chinese University of Hong Kong, Shatin, NT, Hong Kong, China

Lin Lei

Food & Nutritional Sciences Programme, School of Life Sciences, The Chinese University of Hong Kong, Shatin, NT, Hong Kong, China; College of Food Science, Southwest University, 2 Tiansheng Road, Beibei District, Chongqing 400715, China

Erika Kwek

Food & Nutritional Sciences Programme, School of Life Sciences, The Chinese University of Hong Kong, Shatin, NT, Hong Kong, China

Yimin Zhao

Food & Nutritional Sciences Programme, School of Life Sciences, The Chinese University of Hong Kong, Shatin, NT, Hong Kong, China

Jianhui Liu

Food & Nutritional Sciences Programme, School of Life Sciences, The Chinese University of Hong Kong, Shatin, NT, Hong Kong, China

Wangjun Hao

Food & Nutritional Sciences Programme, School of Life Sciences, The Chinese University of Hong Kong, Shatin, NT, Hong Kong, China

Hanyue Zhu

Food & Nutritional Sciences Programme, School of Life Sciences, The Chinese University of Hong Kong, Shatin, NT, Hong Kong, China

Ning Liang

Food & Nutritional Sciences Programme, School of Life Sciences, The Chinese University of Hong Kong, Shatin, NT, Hong Kong, China

Ka Ying Ma

Food & Nutritional Sciences Programme, School of Life Sciences, The Chinese University of Hong Kong, Shatin, NT, Hong Kong, China

Hing Man Ho

School of Chinese Medicine, Hong Kong Baptist University, Kowloon Tong, Hong Kong, China

Wen-Sen He

Food & Nutritional Sciences Programme, School of Life Sciences, The Chinese University of Hong Kong, Shatin, NT, Hong Kong, China; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, Jiangsu, China

Zhen-Yu Chen

Food & Nutritional Sciences Programme, School of Life Sciences, The Chinese University of Hong Kong, Shatin, NT, Hong Kong, China; Corresponding author.