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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
| Autores principales: | , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2023
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10032557/ https://www.ncbi.nlm.nih.gov/pubmed/36981278 http://dx.doi.org/10.3390/foods12061232 |
| _version_ | 1784910827842699264 |
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| author | Freitas, John A. M. Mendonça, Giovana M. N. Santos, Leticia B. Alonso, Jovan D. Mendes, Juliana F. Barud, Hernane S. Azeredo, Henriette M. C. |
| author_facet | Freitas, John A. M. Mendonça, Giovana M. N. Santos, Leticia B. Alonso, Jovan D. Mendes, Juliana F. Barud, Hernane S. Azeredo, Henriette M. C. |
| author_sort | Freitas, John A. M. |
| collection | PubMed |
| description | |
| format | Online Article Text |
| id | pubmed-10032557 |
| institution | National Center for Biotechnology Information |
| language | English |
| publishDate | 2023 |
| publisher | MDPI |
| record_format | MEDLINE/PubMed |
| spelling | pubmed-100325572023-03-23 Correction: Freitas et al. Bacterial Cellulose/Tomato Puree Edible Films as Moisture Barrier Structures in Multicomponent Foods. Foods 2022, 11, 2336 Freitas, John A. M. Mendonça, Giovana M. N. Santos, Leticia B. Alonso, Jovan D. Mendes, Juliana F. Barud, Hernane S. Azeredo, Henriette M. C. Foods Correction MDPI 2023-03-14 /pmc/articles/PMC10032557/ /pubmed/36981278 http://dx.doi.org/10.3390/foods12061232 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
| spellingShingle | Correction Freitas, John A. M. Mendonça, Giovana M. N. Santos, Leticia B. Alonso, Jovan D. Mendes, Juliana F. Barud, Hernane S. Azeredo, Henriette M. C. Correction: Freitas et al. Bacterial Cellulose/Tomato Puree Edible Films as Moisture Barrier Structures in Multicomponent Foods. Foods 2022, 11, 2336 |
| title | Correction: Freitas et al. Bacterial Cellulose/Tomato Puree Edible Films as Moisture Barrier Structures in Multicomponent Foods. Foods 2022, 11, 2336 |
| title_full | Correction: Freitas et al. Bacterial Cellulose/Tomato Puree Edible Films as Moisture Barrier Structures in Multicomponent Foods. Foods 2022, 11, 2336 |
| title_fullStr | Correction: Freitas et al. Bacterial Cellulose/Tomato Puree Edible Films as Moisture Barrier Structures in Multicomponent Foods. Foods 2022, 11, 2336 |
| title_full_unstemmed | Correction: Freitas et al. Bacterial Cellulose/Tomato Puree Edible Films as Moisture Barrier Structures in Multicomponent Foods. Foods 2022, 11, 2336 |
| title_short | Correction: Freitas et al. Bacterial Cellulose/Tomato Puree Edible Films as Moisture Barrier Structures in Multicomponent Foods. Foods 2022, 11, 2336 |
| title_sort | correction: freitas et al. bacterial cellulose/tomato puree edible films as moisture barrier structures in multicomponent foods. foods 2022, 11, 2336 |
| topic | Correction |
| url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10032557/ https://www.ncbi.nlm.nih.gov/pubmed/36981278 http://dx.doi.org/10.3390/foods12061232 |
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