Autor(es): Kessler, Júlia C. ; Vieira, Vanessa ; Martins, Isabel M. ; Manrique, Yaidelin A. ; Ferreira, Patrícia ; Calhelha, Ricardo C. ; Afonso, Andreia ; Barros, Lillian ; Rodrigues, Alírio ; Dias, Madalena M.
Data: 2022
Identificador Persistente: http://hdl.handle.net/10198/24702
Origem: Biblioteca Digital do IPB
The authors regret the inconvenience caused but found an error in the text of section 2.5.3 - “Sensory evaluation of the aroma of bread” of the article. It should read “Four concentrations of R. officinalis extract were used: 0.0, 0.5, 1.0 and 2.0 μL/100 g of bread.” instead of “Four concentrations of R. officinalis extract were used: 0.0, 0.5, 1.0 and 2.0 g/100 g of bread.” The authors would like to apologise for any inconvenience caused.
