Article title: Availability of bioactive flax lignan from foods and supplements
Authors: Timothy J. Tse, Yajia Guo, Youn Young Shim, Sarah K. Purdy, Ji Hye Kim, Jae Youl Cho, Jane Alcorn, and Martin J. T. Reaney
Journal: Critical Reviews in Food Science and Nutrition
DOI: http://dx.doi.org/10.1080/10408398.2022.2072807
When this article was published online, and Funding have been typeset incorrectly.
Now, these have been corrected and republished online.
Correct Funding:
This work was supported by the Saskatchewan Agricultural Development Fund under Grant no. 20190155, 20190154, 20180281, 20180248, 20180255, 20170133; National Sciences and Engineering Research Council of Canada Discovery Grant no. RGPIN-2018-06631; Mitacs Grant no. IT19122, IT16156; the Canadian International Innovation Program (CIIP) and the National Research Council of Canada Industrial Research Assistance Program (NRC IRAP) under Grant no. 988429; Brain Pool Programs Grant no. 2019H1D3A2A01102248, NRF-2020H1D3A2A02110965 through the National Research Foundation of Korea (NRF) funded by the Ministry of Science and ICT; and the International Cooperative R&D Program Grant no. P0019158 through the Ministry of Trade, Industry and Energy (MOTIE) and Korea Institute for Advancement of Technology (KIAT).
Correct :
Figure 1. SDG and cut sections of flaxseed (L. usitatissimum L., var. CDC Bethune) mounted in distilled water showing anatomical structures (1000X magnification). (A) The side of flaxseed (B) Hand-cut section of flaxseed. (C) SDG. Adapted from (Shim et al. 2014).
