Corrigendum to “Effects of vacuum steam pulsed blanching on bioactive compounds, quality attributes, enzyme activities, and microstructural properties of daylily (Hemerocallis citrina Baroni)” [Food Chem. 506 (2026) 148147] - Jun Zhang; Li-Zheng Deng; Wei-Peng Zhang; Ming-Qiang Xu; You-Sheng Shi; Shi-Han Yu; Jing-Shou Zhang; Fan Yang; Shu-Lin Liu; Wei-Qiao Lv; Hong-Wei Xiao (Food Chemistry, 2026)