This article refers to:
Farawahida AH, Jinap S, Nor-Khaizura MAR, Samsudin NIP. 2017. Reduction of Aspergillus spp. and aflatoxins in peanut sauce processing by oil-less frying of chilli powder and retort processing. Food Addit Contam Part A. [ePub ahead of print]https://doi.org/10.1080/19440049.2017.1375605
When the above article was first published online, the percentage reduction of AFB1 in oil-less fried chilli powder was incorrectly listed as 3%. This has now been corrected to 33% for both the online and print versions.
The authors apologise for this error.