Addition/Correction pubs.acs.org/JAFC
Correction to Glucose Slows Down the Heat-Induced Aggregation of β-Lactoglobulin at Neutral pH Michele Da Silva Pinto, Saı̈d Bouhallab, Antonio Fernandes De Carvalho, Gwenael̈ e Henry, Jean-Luc Putaux, and Joel̈ le Leonil* J. Agric. Food Chem. 2011, 59, 214. DOI: 10.1021/jf2037664.
T
he print publication included an error in the second author’s name, which is corrected above. Also, the x-axis labeling was cut off in Figure 1 and is shown correctly below.
Figure 1. AGE fluorescence (A) and soluble protein at pH 4.6 (B) during heating of β-Lg solution at 90 °C, pH 7, with and without glucose. AGE were expressed per mole of protein.
Published: January 27, 2012 © 2012 American Chemical Society
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dx.doi.org/10.1021/jf300298q | J. Agric.Food Chem. 2012, 60, 1335−1335
