Freitas, J.A.M.; Mendonça, G.M.N.; Santos, L.B.; Alonso, J.D.; Mendes, J.F.; Barud, H.S.; Azeredo, H.M.C.
Correction: Freitas et al. Bacterial Cellulose/Tomato Puree Edible Films as Moisture Barrier Structures in Multicomponent Foods. Foods 2022, 11, 2336. Foods 2023, 12, 1232.
https://doi.org/10.3390/foods12061232
AMA Style
Freitas JAM, Mendonça GMN, Santos LB, Alonso JD, Mendes JF, Barud HS, Azeredo HMC.
Correction: Freitas et al. Bacterial Cellulose/Tomato Puree Edible Films as Moisture Barrier Structures in Multicomponent Foods. Foods 2022, 11, 2336. Foods. 2023; 12(6):1232.
https://doi.org/10.3390/foods12061232
Chicago/Turabian Style
Freitas, John A. M., Giovana M. N. Mendonça, Leticia B. Santos, Jovan D. Alonso, Juliana F. Mendes, Hernane S. Barud, and Henriette M. C. Azeredo.
2023. "Correction: Freitas et al. Bacterial Cellulose/Tomato Puree Edible Films as Moisture Barrier Structures in Multicomponent Foods. Foods 2022, 11, 2336" Foods 12, no. 6: 1232.
https://doi.org/10.3390/foods12061232
APA Style
Freitas, J. A. M., Mendonça, G. M. N., Santos, L. B., Alonso, J. D., Mendes, J. F., Barud, H. S., & Azeredo, H. M. C.
(2023). Correction: Freitas et al. Bacterial Cellulose/Tomato Puree Edible Films as Moisture Barrier Structures in Multicomponent Foods. Foods 2022, 11, 2336. Foods, 12(6), 1232.
https://doi.org/10.3390/foods12061232
