Two yeast strain codes have been reported in a wrong way throughout the manuscript. The first is 17290, erroneously reported as “17,290”. The second is 14061, erroneously reported as “14,061”. The authors and the Publisher regret the error that appeared in their paper.
Corrigendum to “Effects of brewing procedures and oenological yeasts on chemical composition, antioxidant activity, and sensory properties of emmer-based craft beers” [LWT - Food Science and Technology 199 (2024) 116044]
Tufariello, Maria;Grieco, Francesco;Gerardi, Carmela;Capozzi, Vittorio;
2024
Abstract
Two yeast strain codes have been reported in a wrong way throughout the manuscript. The first is 17290, erroneously reported as “17,290”. The second is 14061, erroneously reported as “14,061”. The authors and the Publisher regret the error that appeared in their paper.File in questo prodotto:
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