Correction: Freitas et al. Bacterial Cellulose/Tomato Puree Edible Films as Moisture Barrier Structures in Multicomponent Foods.
Foods
2022,
11
, 2336
Foods
.
2023 Mar 14;12(6):1232.
doi: 10.3390/foods12061232.
Authors
John A M Freitas
1
,
Giovana M N Mendonça
2
,
Leticia B Santos
2
,
Jovan D Alonso
3
,
Juliana F Mendes
4
,
Hernane S Barud
5
,
Henriette M C Azeredo
4
Affiliations
1
Graduate Program in Biotechnology, Federal University of São Carlos (UFSCar), São Carlos 13565-905, Brazil.
2
Graduate Program in Food, Nutrition and Food Engineering, UNESP-São Paulo State University, Araraquara 14800-903, Brazil.
3
Institute of Chemistry of Araraquara, UNESP-São Paulo State University, São Paulo 01049-010, Brazil.
4
Embrapa Instrumentation, São Carlos 13560-970, Brazil.
5
Biopolymers and Biomaterials Group, University of Araraquara (UNIARA), Araraquara 14801-340, Brazil.
PMID:
36981278
PMCID:
PMC10032557
DOI:
10.3390/foods12061232
Abstract
In the original publication [...].
Publication types
Published Erratum
Grants and funding
20.19.03.062.00.00/Brazilian Agricultural Research Corporation
130678/2020-1/National Council for Scientific and Technological Development
130182/2020-6/National Council for Scientific and Technological Development
88887.600295/2021-00, 88887.372511/2019-00/Coordenação de Aperfeicoamento de Pessoal de Nível Superior
2019/26622-4/São Paulo Research Foundation