Corrigendum to "Water-in-oil-in-water double emulsion for the delivery of starter cultures in reduced-salt moromi fermentation of soy sauce" [Food Chem. 257 (2018) 243-251]

Food Chem. 2019 Jul 1:285:324-325. doi: 10.1016/j.foodchem.2019.01.165. Epub 2019 Feb 11.

Authors

Putu Virgina Partha Devanthi¹, Robert Linforth², Hani El Kadri¹, Konstantinos Gkatzionis³

Affiliations

¹ School of Chemical Engineering, University of Birmingham, Edgbaston, Birmingham B15 2TT, United Kingdom.
² Division of Food Sciences, University of Nottingham, Sutton Bonington, Leicestershire LE12 5RD, United Kingdom.
³ School of Chemical Engineering, University of Birmingham, Edgbaston, Birmingham B15 2TT, United Kingdom. Electronic address: k.gkatzionis@bham.ac.uk.

PMID: 30797352
DOI: 10.1016/j.foodchem.2019.01.165

No abstract available

Publication types

Published Erratum