Correction to: Food Sci Biotechnol (2020) 29(9):1165–1179 https://doi.org/10.1007/s10068-020-00800-z
The article “Roles and action mechanisms of herbs added to the emulsion on its lipid oxidation”, written by Eunok Choe, was originally published Online First without Open Access. After publication in volume 29, issue 9, page 1165–1179 the author decided to opt for Open Choice and to make the article an Open Access publication. Therefore, the copyright of the article has been changed to © The Author(s) 2020 and the article is forthwith distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits use, duplication, 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 license, and indicate if changes were made.
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Choe, E. Correction to: Roles and action mechanisms of herbs added to the emulsion on its lipid oxidation. Food Sci Biotechnol (2020). https://doi.org/10.1007/s10068-020-00807-6