Corrigendum to "Nutrient Compositions and Antioxidant Capacity of Kiwifruit (Actinidia) and their relationship with flesh color and commercial value" [Food Chem. 218 (2017) 294-304].
College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710062, China; College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China.
Tingting
T
Ma
College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710062, China; College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China.
Xiangyu
X
Sun
College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710062, China; The College of Agriculture and Biotechnology, Hexi University, Zhangye 734000, China.
Jinmei
J
Zhao
College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China.
Yilin
Y
You
Shaanxi Rural Science and Technology Development Center, Xi'an 710054, China. Electronic address: leiyushanwz@sina.com.
Yushan
Y
Lei
College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710062, China. Electronic address: 502688083@qq.com.
Guitian
G
Gao
College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China. Electronic address: zhanjicheng@cau.edu.cn.
Jicheng
J
Zhan