Author Correction: The use of blackcurrant pomace and erythritol to optimise the functional properties of shortbread cookies

Sci Rep. 2024 Feb 29;14(1):5021. doi: 10.1038/s41598-024-55771-6.

Authors

Ewa Raczkowska¹, Aneta Wojdyło², Paulina Nowicka²

Affiliations

¹ Department of Human Nutrition, Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, 37 Chełmońskiego Street, 51-630, Wrocław, Poland. ewa.raczkowska@upwr.edu.pl.
² Department of Fruit, Vegetable and Nutraceutical Plant Technology, Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, 37 Chełmońskiego Street, 51-630, Wrocław, Poland.

No abstract available

Publication types

Published Erratum