Corrigendum to "Identification and molecular mechanisms of novel antioxidant peptides from fermented broad bean paste: A combined in silico and in vitro study" [Food Chemistry 450 (2024) 139297/ FOCH_FOODCHEM-D-23-08808]
1 School of Food and Bio-engineering, Xihua University, Chengdu 610039, China; Chongqing Key Laboratory of Specialty Food Co-Built by Sichuan and Chongqing, Chengdu 610039, China. Electronic address: hongbin-ok@163.com.
2 School of Food and Bio-engineering, Xihua University, Chengdu 610039, China.
3 School of Food and Bio-engineering, Xihua University, Chengdu 610039, China; Food Microbiology Key Laboratory of Sichuan Province, Chengdu 610039, China.
4 Department of Nutrition and Food Science, University of Maryland, College Park, MD 20742, USA.
5 School of Food and Bio-engineering, Xihua University, Chengdu 610039, China; Chongqing Key Laboratory of Specialty Food Co-Built by Sichuan and Chongqing, Chengdu 610039, China.