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)

• Type: Other Publications
• Date: 2022

Authors

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

Other information

Authenticus ID: 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

Language: English

Type (Professor's evaluation): Scientific