Avoid common mistakes on your manuscript.
European Food Research and Technology (2024) 250:1537-1550
In this article the author’s name Dev Raj Acharya was incorrectly written as Devraj Acharya and his affiliation details for was incorrectly given as ‘Department of Food Science and Nutrition, Zhejianh University, Hangzhou 310058, Zhejiang, China’ but should have been ‘Department of Food Science and Nutrition, Zhejiang University, Hangzhou, Zhejiang 310058, China’
The original article has been corrected.
Author information
Authors and Affiliations
Corresponding authors
Additional information
Publisher’s Note
Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.
The online version of the original article can be found at https://doi.org/10.1007/s00217-024-04482-3.
Rights and permissions
Open Access This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons licence, and indicate if changes were made. The images or other third party material in this article are included in the article’s Creative Commons licence, unless indicated otherwise in a credit line to the material. If material is not included in the article’s Creative Commons licence and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this licence, visit http://creativecommons.org/licenses/by/4.0/.
About this article
Cite this article
Dangal, A., Tahergorabi, R., Acharya, D.R. et al. Correction: Review on deep-fat fried foods: physical and chemical attributes, and consequences of high consumption. Eur Food Res Technol (2024). https://doi.org/10.1007/s00217-024-04583-z
Published:
DOI: https://doi.org/10.1007/s00217-024-04583-z