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Correction: Freitas et al. Bacterial Cellulose/Tomato Puree Edible Films as Moisture Barrier Structures in Multicomponent Foods. Foods 2022, 11, 2336

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dc.contributor.authorFreitas, John A. M.
dc.contributor.authorMendonça, Giovana M. N. [UNESP]
dc.contributor.authorSantos, Leticia B. [UNESP]
dc.contributor.authorAlonso, Jovan D. [UNESP]
dc.contributor.authorMendes, Juliana F.
dc.contributor.authorBarud, Hernane S.
dc.contributor.authorAzeredo, Henriette M. C.
dc.contributor.institutionUniversidade Federal de São Carlos (UFSCar)
dc.contributor.institutionUniversidade Estadual Paulista (UNESP)
dc.contributor.institutionEmpresa Brasileira de Pesquisa Agropecuária (EMBRAPA)
dc.contributor.institutionUniversity of Araraquara (UNIARA)
dc.date.accessioned2023-07-29T13:05:54Z
dc.date.available2023-07-29T13:05:54Z
dc.date.issued2023-03-01
dc.description.abstractError in Table In the original publication [1], there was a mistake in Table 2 as published. The numbers of NG and NFG rows were swapped in the last two columns. The corrected Table 2 appears below(Tab;e Presented.).The authors state that the scientific conclusions are unaffected. This correction was approved by the Academic Editor. The original publication has also been updadated.en
dc.description.affiliationGraduate Program in Biotechnology Federal University of São Carlos (UFSCar)
dc.description.affiliationGraduate Program in Food Nutrition and Food Engineering UNESP—São Paulo State University
dc.description.affiliationInstitute of Chemistry of Araraquara UNESP—São Paulo State University
dc.description.affiliationEmbrapa Instrumentation
dc.description.affiliationBiopolymers and Biomaterials Group University of Araraquara (UNIARA)
dc.description.affiliationUnespGraduate Program in Food Nutrition and Food Engineering UNESP—São Paulo State University
dc.description.affiliationUnespInstitute of Chemistry of Araraquara UNESP—São Paulo State University
dc.identifierhttp://dx.doi.org/10.3390/foods12061232
dc.identifier.citationFoods, v. 12, n. 6, 2023.
dc.identifier.dimensionspub.1156203698
dc.identifier.doi10.3390/foods12061232
dc.identifier.issn2304-8158
dc.identifier.orcid0000-0002-4275-5239
dc.identifier.orcid0000-0001-9081-2413
dc.identifier.orcid0000-0001-6867-2637
dc.identifier.pmcidPMC10032557
dc.identifier.pmid36981278
dc.identifier.scopus2-s2.0-85151327729
dc.identifier.urihttp://hdl.handle.net/11449/247086
dc.language.isoeng
dc.publisherMDPI
dc.relation.ispartofFoods
dc.rights.accessRightsAcesso abertopt
dc.rights.sourceRightsoa_all
dc.rights.sourceRightsgold
dc.sourceScopus
dc.sourceDimensions
dc.titleCorrection: Freitas et al. Bacterial Cellulose/Tomato Puree Edible Films as Moisture Barrier Structures in Multicomponent Foods. Foods 2022, 11, 2336en
dc.title.alternativeCorrection:Bacterial Cellulose/Tomato Puree Edible Films as Moisture Barrier Structures in Multicomponent Foods(Foods, (2022), 11, (2336), 10.3390/foods11152336)en
dc.typeErratapt
dspace.entity.typePublication
relation.isOrgUnitOfPublicationbc74a1ce-4c4c-4dad-8378-83962d76c4fd
relation.isOrgUnitOfPublication.latestForDiscoverybc74a1ce-4c4c-4dad-8378-83962d76c4fd
unesp.author.orcid0000-0003-4773-3968[2]
unesp.author.orcid0000-0002-3421-2170[3]
unesp.author.orcid0000-0002-9295-4682[7]
unesp.campusUniversidade Estadual Paulista (UNESP), Instituto de Química, Araraquarapt

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Araraquara - IQAR - Instituto de Química