Kessler, Júlia C.Vieira, VanessaMartins, Isabel M.Manrique, Yaidelin A.Ferreira, PatríciaCalhelha, Ricardo C.Afonso, AndreiaBarros, LillianRodrigues, AlírioDias, Madalena M.2022-01-182022-01-182022Kessler, 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.http://hdl.handle.net/10198/24702The 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.engother10.1016/j.foodchem.2022.1334881873-7072