Corrigendum: Effect of Different Processing Methods on the Millet Polyphenols and Their Anti-diabetic Potential

Han Wang; Yongxia Fu; Qingyu Zhao; Dianzhi Hou; Xuehao Yang; Shuqun Bai; Xianmin Diao; Yong Xue; Qun Shen

doi:10.3389/fnut.2022.879470

Corrigendum: Effect of Different Processing Methods on the Millet Polyphenols and Their Anti-diabetic Potential

Front Nutr. 2022 Mar 23:9:879470. doi: 10.3389/fnut.2022.879470. eCollection 2022.

Authors

Han Wang^{1

2

3

4}, Yongxia Fu⁵, Qingyu Zhao^{1

2

3

4}, Dianzhi Hou⁶, Xuehao Yang⁷, Shuqun Bai⁷, Xianmin Diao⁸, Yong Xue^{1

2

3

4}, Qun Shen^{1

2

3

4}

Affiliations

¹ College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.
² National Center of Technology Innovation (Deep Processing of Highland Barley) in Food Industry, Beijing, China.
³ National Engineering Research Center for Fruit and Vegetable Processing, Beijing, China.
⁴ Key Laboratory of Plant Protein and Grain Processing, Beijing, China.
⁵ Shanxi Institute for Functional Food, Shanxi Agricultural University, Taiyuan, China.
⁶ School of Food and Health, Beijing Technology and Business University, Beijing, China.
⁷ Cofco Nutrition and Health Research Institute Co., LTD., Beijing, China.
⁸ Institute of Crop Science, Chinese Academy of Agricultural Sciences, Beijing, China.

Abstract

[This corrects the article DOI: 10.3389/fnut.2022.780499.].

Keywords: diabetes; hypoglycemic; millet; polyphenols; processing methods.

Publication types

Published Erratum