title: Corrigendum to "Effect of roasting time of buckwheat groats on the formation of Maillard reaction products and antioxidant capacity" [Food Chem. 196 (2016) 355-358].
authors.affiliation: Department of Chemistry and Biodynamics of Food, Division of Food Science, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, Tuwima 10, 10-748 Olsztyn, Poland. Electronic address: m.wronkowska@pan.olsztyn.pl.
authors.forename: Wronkowska
authors.initials: W
authors.lastname: Małgorzata
authors.affiliation: Department of Chemistry and Biodynamics of Food, Division of Food Science, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, Tuwima 10, 10-748 Olsztyn, Poland.
authors.forename: Piskuła Mariusz
authors.initials: PM
authors.lastname: Konrad
authors.affiliation: Department of Chemistry and Biodynamics of Food, Division of Food Science, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, Tuwima 10, 10-748 Olsztyn, Poland.
authors.forename: Zieliński
authors.initials: Z
authors.lastname: Henryk