Author Correction: Archeochemistry reveals the first steps into modern industrial brewing
Sci Rep
.
2022 Aug 31;12(1):14813.
doi: 10.1038/s41598-022-19092-w.
Authors
Stefan A Pieczonka
1
2
,
Martin Zarnkow
3
,
Philippe Diederich
4
,
Mathias Hutzler
3
,
Nadine Weber
5
,
Fritz Jacob
3
,
Michael Rychlik
5
,
Philippe Schmitt-Kopplin
6
7
Affiliations
1
Chair of Analytical Food Chemistry, Technical University of Munich, Maximus-von-Imhof-Forum 2, 85354, Freising, Germany. stefan.pieczonka@tum.de.
2
Research Unit Analytical BioGeoChemistry, Helmholtz Munich, Ingolstädter Landstraße 1, 85764, Neuherberg, Germany. stefan.pieczonka@tum.de.
3
Research Center Weihenstephan for Brewing and Food Quality, Technical University of Munich, Alte Akademie 3, 85354, Freising, Germany.
4
Research Unit Analytical BioGeoChemistry, Helmholtz Munich, Ingolstädter Landstraße 1, 85764, Neuherberg, Germany.
5
Chair of Analytical Food Chemistry, Technical University of Munich, Maximus-von-Imhof-Forum 2, 85354, Freising, Germany.
6
Chair of Analytical Food Chemistry, Technical University of Munich, Maximus-von-Imhof-Forum 2, 85354, Freising, Germany. schmitt-kopplin@tum.de.
7
Research Unit Analytical BioGeoChemistry, Helmholtz Munich, Ingolstädter Landstraße 1, 85764, Neuherberg, Germany. schmitt-kopplin@tum.de.
PMID:
36045148
PMCID:
PMC9433391
DOI:
10.1038/s41598-022-19092-w
No abstract available
Publication types
Published Erratum