Author Correction: Archeochemistry reveals the first steps into modern industrial brewing.

Pieczonka, Stefan A; Zarnkow, Martin; Diederich, Philippe; Hutzler, Mathias; Weber, Nadine; Jacob, Fritz; Rychlik, Michael; Schmitt-Kopplin, Philippe

Pieczonka, Stefan A; Zarnkow, Martin; Diederich, Philippe; Hutzler, Mathias; Weber, Nadine; Jacob, Fritz; Rychlik, Michael; Schmitt-Kopplin, Philippe.

Afiliação

Pieczonka SA; Chair of Analytical Food Chemistry, Technical University of Munich, Maximus-von-Imhof-Forum 2, 85354, Freising, Germany. stefan.pieczonka@tum.de.
Zarnkow M; Research Unit Analytical BioGeoChemistry, Helmholtz Munich, Ingolstädter Landstraße 1, 85764, Neuherberg, Germany. stefan.pieczonka@tum.de.
Diederich P; Research Center Weihenstephan for Brewing and Food Quality, Technical University of Munich, Alte Akademie 3, 85354, Freising, Germany.
Hutzler M; Research Unit Analytical BioGeoChemistry, Helmholtz Munich, Ingolstädter Landstraße 1, 85764, Neuherberg, Germany.
Weber N; Research Center Weihenstephan for Brewing and Food Quality, Technical University of Munich, Alte Akademie 3, 85354, Freising, Germany.
Jacob F; Chair of Analytical Food Chemistry, Technical University of Munich, Maximus-von-Imhof-Forum 2, 85354, Freising, Germany.
Rychlik M; Research Center Weihenstephan for Brewing and Food Quality, Technical University of Munich, Alte Akademie 3, 85354, Freising, Germany.
Schmitt-Kopplin P; Chair of Analytical Food Chemistry, Technical University of Munich, Maximus-von-Imhof-Forum 2, 85354, Freising, Germany.

Sci Rep ; 12(1): 14813, 2022 Aug 31.

Article em En | MEDLINE | ID: mdl-36045148

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Sci Rep Ano de publicação: 2022 Tipo de documento: Article País de afiliação: Alemanha

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