Chemical and organoleptic properties of bread enriched with Rosmarinus officinalis L.: The potential of natural extracts obtained through green extraction methodologies as food ingredients (vol 384, 132514, 2022)

• Tipo: Outras Publicações
• Data: 2022

Autores

Kessler, JC (Autor) Outra; Vieira, V (Autor) Outra; Isabel M. Martins (Autor) FEUP; Manrique, Y.A. (Autor) FEUP; Ferreira, P (Autor) Outra; Calhelha, RC (Autor) Outra; Afonso, A (Autor) Outra; Barros, L (Autor) Outra; Rodrigues, AE (Autor) Outra; Madalena M. Dias (Autor) FEUP

Outras Informações

ID Authenticus: P-00W-WCV

DOI: 10.1016/j.foodchem.2022.133488

Abstract (EN): 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 ¿L/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. © 2022 Elsevier Ltd

Idioma: Inglês

Tipo (Avaliação Docente): Científica