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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”

2022Other Open access
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dc.contributor.authorKessler, Júlia C.
dc.contributor.authorVieira, Vanessa
dc.contributor.authorMartins, Isabel M.
dc.contributor.authorManrique, Yaidelin A.
dc.contributor.authorFerreira, Patrícia
dc.contributor.authorCalhelha, Ricardo C.
dc.contributor.authorAfonso, Andreia
dc.contributor.authorBarros, Lillian
dc.contributor.authorRodrigues, Alírio
dc.contributor.authorDias, Madalena M.
dc.date.accessioned2022-01-18T14:11:30Z
dc.date.available2022-01-18T14:11:30Z
dc.date.issued2022
dc.description.abstractThe 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.pt_PT
dc.identifier.citationKessler, 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.
dc.identifier.doi10.1016/j.foodchem.2022.133488
dc.identifier.eissn1873-7072
dc.identifier.urihttp://hdl.handle.net/10198/24702
dc.language.isoengpt_PT
dc.publisherElsevier
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.titleCorrigendum 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”pt_PT
dc.typeother
dspace.entity.typePublication
oaire.citation.titleFood Chemistry
person.familyNameCalhelha
person.familyNameBarros
person.givenNameRicardo C.
person.givenNameLillian
person.identifier469085
person.identifier.ciencia-idF313-E3CE-554E
person.identifier.ciencia-id9616-35CB-D001
person.identifier.orcid0000-0002-6801-4578
person.identifier.orcid0000-0002-9050-5189
person.identifier.ridJ-2172-2014
person.identifier.ridJ-3600-2013
person.identifier.scopus-author-id6507978333
person.identifier.scopus-author-id35236343600
rcaap.rightsopenAccesspt_PT
rcaap.typeother
relation.isAuthorOfPublication2d5d1a41-7561-4a01-871c-b4c97da35053
relation.isAuthorOfPublication3af07ffe-f914-48ba-a5d5-efcf70fdce01
relation.isAuthorOfPublication.latestForDiscovery2d5d1a41-7561-4a01-871c-b4c97da35053

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