Author Correction: Prediction of essential oil content in spearmint (Mentha spicata) via near-infrared hyperspectral imaging and chemometrics

Affiliations

• ¹ Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000, Ghent, Belgium. sam.vanhaute@ghent.ac.kr.
• ² Department of Molecular Biotechnology, Environmental Technology, and Food Technology, Ghent University Global Campus, 119, Songdomunhwa-Ro, Yeonsu-Gu, Incheon, 21985, South Korea. sam.vanhaute@ghent.ac.kr.
• ³ Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000, Ghent, Belgium.
• ⁴ Department of Molecular Biotechnology, Environmental Technology, and Food Technology, Ghent University Global Campus, 119, Songdomunhwa-Ro, Yeonsu-Gu, Incheon, 21985, South Korea.
• ⁵ Friedman School of Nutrition Science and Policy, Tufts University, Boston, MA, USA.
• ⁶ Biosystems Engineering Department, Sari Agricultural Sciences and Natural Resources University, Sari, Iran. s.kiani@sanru.ac.ir.