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Orientador(es)
Resumo(s)
The authors regret the inconvenience caused but found an error in
the text of section 2.5.3 - “Sensory evaluation of the aroma of bread” of
the article.
It should read “Four concentrations of R. officinalis extract were
used: 0.0, 0.5, 1.0 and 2.0 μL/100 g of bread.” instead of “Four concentrations
of R. officinalis extract were used: 0.0, 0.5, 1.0 and 2.0 g/100
g of bread.”
The authors would like to apologise for any inconvenience caused.
Descrição
Palavras-chave
Contexto Educativo
Citação
Kessler, Júlia C.; Vieira, Vanessa; Martins, Isabel M.; Manrique, Yaidelin A.; Ferreira, Patrícia; Calhelha, Ricardo C.; Afonso, Andreia; Barros, Lillian; Dias, Madalena M.. (2022). Corrigendum to “chemical and organoleptic properties of bread enriched with Rosmarinus officinalis L.: the potential of natural extracts obtained through green extraction methodologies as food ingredients”. Food Chemistry. EISSN 1873-7072.
Editora
Elsevier