Publisher Correction: Triacylglycerols are preferentially oxidized over free fatty acids in heated soybean oil

Affiliations

• ¹ Department of Food Science and Technology, College of Agriculture and Environmental Sciences, University of California Davis, Davis, CA, USA.
• ² College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China.
• ³ Department of Biological and Agricultural Engineering, University of California Davis, Davis, CA, USA.
• ⁴ Department of Food Science and Technology, College of Agriculture and Environmental Sciences, University of California Davis, Davis, CA, USA. ataha@ucdavis.edu.