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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 384 (2022) 132514].
Kessler, Júlia C; Vieira, Vanessa; Martins, Isabel M; Manrique, Yaidelin A; Ferreira, Patrícia; Calhelha, Ricardo C; Afonso, Andreia; Barros, Lillian; Rodrigues, Alírio E; Dias, Madalena M.
Affiliation
  • Kessler JC; Laboratory of Separation and Reaction Engineering-Laboratory of Catalysis and Materials (LSRE-LCM), Faculdade de Engenharia, Universidade do Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal; Associate Laboratory in Chemical Engineering (ALiCE), Faculdade de Engenharia, Universidade do Porto, R
  • Vieira V; Laboratory of Separation and Reaction Engineering-Laboratory of Catalysis and Materials (LSRE-LCM), Faculdade de Engenharia, Universidade do Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal; Associate Laboratory in Chemical Engineering (ALiCE), Faculdade de Engenharia, Universidade do Porto, R
  • Martins IM; Laboratory of Separation and Reaction Engineering-Laboratory of Catalysis and Materials (LSRE-LCM), Faculdade de Engenharia, Universidade do Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal; Associate Laboratory in Chemical Engineering (ALiCE), Faculdade de Engenharia, Universidade do Porto, R
  • Manrique YA; Laboratory of Separation and Reaction Engineering-Laboratory of Catalysis and Materials (LSRE-LCM), Faculdade de Engenharia, Universidade do Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal; Associate Laboratory in Chemical Engineering (ALiCE), Faculdade de Engenharia, Universidade do Porto, R
  • Ferreira P; Deifil Technology Lda., Rua do Talho 80, 4839-704 Póvoa de Lanhoso, Portugal.
  • Calhelha RC; Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
  • Afonso A; Deifil Technology Lda., Rua do Talho 80, 4839-704 Póvoa de Lanhoso, Portugal.
  • Barros L; Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
  • Rodrigues AE; Laboratory of Separation and Reaction Engineering-Laboratory of Catalysis and Materials (LSRE-LCM), Faculdade de Engenharia, Universidade do Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal; Associate Laboratory in Chemical Engineering (ALiCE), Faculdade de Engenharia, Universidade do Porto, R
  • Dias MM; Laboratory of Separation and Reaction Engineering-Laboratory of Catalysis and Materials (LSRE-LCM), Faculdade de Engenharia, Universidade do Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal; Associate Laboratory in Chemical Engineering (ALiCE), Faculdade de Engenharia, Universidade do Porto, R
Food Chem ; 395: 133488, 2022 Nov 30.
Article in En | MEDLINE | ID: mdl-35717345
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Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: Food Chem Year: 2022 Document type: Article
Fulltext
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Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: Food Chem Year: 2022 Document type: Article