Corrigendum to 'Cinnamon and paprika oleoresin emulsions: A study of physicochemical stability and antioxidant synergism'. [Food Res. Int. 150 (2021) 110777]
Food Res Int. 2022 Jun:156:110950.
doi: 10.1016/j.foodres.2022.110950.
Epub 2022 Jan 20.
1 Laboratory of Process Engineering, Department of Food Engineering and Technology, School of Food Engineering, University of Campinas, CEP 13083-862 Campinas, SP, Brazil. Electronic address: marianacostaferraz@gmail.com.
2 Laboratory of Process Engineering, Department of Food Engineering and Technology, School of Food Engineering, University of Campinas, CEP 13083-862 Campinas, SP, Brazil.
3 Laboratory of Protein Source, Food Science and Nutrition Department, School of Food Engineering, University of Campinas, CEP 13083-862 Campinas, SP, Brazil.