Correction: Bartkiene et al. Challenges Associated with Byproducts Valorization—Comparison Study of Safety Parameters of Ultrasonicated and Fermented Plant-Based Byproducts. Foods 2020, 9, 614
Elena Bartkiene, Vadims Bartkevics, Iveta Pugajeva, Anastasija Borisova, Egle Zokaityte, Vita Lele, Vytaute Sakiene, Paulina Zavistanaviciute, Dovile Klupsaite, Daiva Zadeike, Fatih Özogul, Grazina Juodeikiene
Abstract
Genes, proteins, chemicals, diseases, species, mutations and cell lines named across the full text — each resolved to its canonical identifier and authoritative record.
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TopicsMicrobial Inactivation Methods · Food Waste Reduction and Sustainability · Consumer Attitudes and Food Labeling
In the original publication [1], there was a mistake in Figures 2 and 3a. In Figure 2, not all names of the samples are visible. In Figure 3a, mg/kg should be used instead of mg/g. The corrected Figure 2 and Figure 3a appear below. The authors state that the scientific conclusions are unaffected. This correction was approved by the Academic Editor. The original publication has also been updated.
The reference list from the paper itself. Each links out to its DOI / PubMed record.
- 1Bartkiene E. Bartkevics V. Pugajeva I. Borisova A. Zokaityte E. Lele V. Sakiene V. Zavistanaviciute P. Klupsaite D. Zadeike D. Challenges Associated with Byproducts Valorization—Comparison Study of Safety Parameters of Ultrasonicated and Fermented Plant-Based Byproducts Foods 2020961410.3390/foods 905061432403256 PMC 7278600 · doi ↗ · pubmed ↗