Corrigendum to “Bioaccessibility of (poly)phenolic compounds of raw and cooked cardoon (Cynara cardunculus L.) after simulated gastrointestinal digestion and fermentation by human colonic microbiota” [J. Funct. Foods 32 (2017) 195–207]((S1756464617301068)(10.1016/j.jff.2017.02.033))

The authors regret to inform that there is a mistake in the units in Table 1 title: Results are expressed in µmol (instead µg) of (poly)phenolic compounds per g of cardoon (dm). Therefore, the correct Table 1 title should be: “Free and bound (poly)phenolic compounds in raw and cooked cardoon (olive oil fried, sunflower oil fried and griddled). Results are expressed in µmol of (poly)phenolic compounds per g of cardoon (dm) and percentage of bioaccessibility after in vitro gastrointestinal process (n = 3).” The authors would like to apologize for any inconvenience caused.