Correction: Freitas et al. Bacterial Cellulose/Tomato Puree Edible Films as Moisture Barrier Structures in Multicomponent Foods. Foods 2022, 11, 2336

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MetadadosDescriçãoIdioma
Autor(es): dc.contributorUniversidade Federal de São Carlos (UFSCar)-
Autor(es): dc.contributorUniversidade Estadual Paulista (UNESP)-
Autor(es): dc.contributorEmpresa Brasileira de Pesquisa Agropecuária (EMBRAPA)-
Autor(es): dc.contributorUniversity of Araraquara (UNIARA)-
Autor(es): dc.creatorFreitas, John A. M.-
Autor(es): dc.creatorMendonça, Giovana M. N.-
Autor(es): dc.creatorSantos, Leticia B.-
Autor(es): dc.creatorAlonso, Jovan D.-
Autor(es): dc.creatorMendes, Juliana F.-
Autor(es): dc.creatorBarud, Hernane S.-
Autor(es): dc.creatorAzeredo, Henriette M. C.-
Data de aceite: dc.date.accessioned2025-08-21T19:41:08Z-
Data de disponibilização: dc.date.available2025-08-21T19:41:08Z-
Data de envio: dc.date.issued2023-07-29-
Data de envio: dc.date.issued2023-07-29-
Data de envio: dc.date.issued2023-03-01-
Fonte completa do material: dc.identifierhttp://dx.doi.org/10.3390/foods12061232-
Fonte completa do material: dc.identifierhttp://hdl.handle.net/11449/247086-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/247086-
Descrição: dc.descriptionError in Table In the original publication [1], there was a mistake in Table 2 as published. The numbers of NG and NFG rows were swapped in the last two columns. The corrected Table 2 appears below(Tab;e Presented.).The authors state that the scientific conclusions are unaffected. This correction was approved by the Academic Editor. The original publication has also been updadated.-
Descrição: dc.descriptionGraduate Program in Biotechnology Federal University of São Carlos (UFSCar)-
Descrição: dc.descriptionGraduate Program in Food Nutrition and Food Engineering UNESP—São Paulo State University-
Descrição: dc.descriptionInstitute of Chemistry of Araraquara UNESP—São Paulo State University-
Descrição: dc.descriptionEmbrapa Instrumentation-
Descrição: dc.descriptionBiopolymers and Biomaterials Group University of Araraquara (UNIARA)-
Descrição: dc.descriptionGraduate Program in Food Nutrition and Food Engineering UNESP—São Paulo State University-
Descrição: dc.descriptionInstitute of Chemistry of Araraquara UNESP—São Paulo State University-
Idioma: dc.languageen-
Relação: dc.relationFoods-
???dc.source???: dc.sourceScopus-
Título: dc.titleCorrection: Freitas et al. Bacterial Cellulose/Tomato Puree Edible Films as Moisture Barrier Structures in Multicomponent Foods. Foods 2022, 11, 2336-
Título: dc.titleCorrection:Bacterial Cellulose/Tomato Puree Edible Films as Moisture Barrier Structures in Multicomponent Foods(Foods, (2022), 11, (2336), 10.3390/foods11152336)-
Tipo de arquivo: dc.typetexto-
Aparece nas coleções:Repositório Institucional - Unesp

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