Correction to: npj Science of Food https://doi.org/10.1038/s41538-021-00086-3, published online 1 April 2021
The original version of the published Article contained an error in the abstract text. This has been corrected in the HTML and PDF version of the Article.
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Shen, Q., Zhang, Z., Emami, S. et al. Publisher Correction: Triacylglycerols are preferentially oxidized over free fatty acids in heated soybean oil. npj Sci Food 5, 13 (2021). https://doi.org/10.1038/s41538-021-00095-2
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DOI: https://doi.org/10.1038/s41538-021-00095-2
