Corrigendum to "Optimization of a tannase-assisted process for obtaining teas rich in theaflavins from Camellia sinensis leaves" [Food Chemistry: X 13 (2022) 100203]
Food Chem X. 2024 Jan 3:21:101105.
doi: 10.1016/j.fochx.2023.101105.
eCollection 2024 Mar 30.
1 Tea Research Institute Chinese Academy of Agricultural Sciences, Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, 9 South Meiling Road, Hangzhou 310008, China.
2 Graduate School of Chinese Academy of Agricultural Sciences, Beijing 100081, China.
3 Department of Biological Sciences, Faculty of Science and Engineering, University of Limerick, V94 T9PX Limerick, Ireland.
4 College of Food and Biological Engineering, Jimei University, Xiamen 361021, China.