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Volume 9
Issue 12
10.3390/foods9121782
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Retraction of Foods 2020, 9(9), 1182.
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Retraction

RETRACTED: Masiá et al. Effect of Lactobacillus rhamnosus on Physicochemical Properties of Fermented Plant-Based Raw Materials. Foods 2020, 9, 1182

by
Carmen Masiá
1,
Poul Erik Jensen
1 and
Patrizia Buldo
2,*
1
Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg, Denmark
2
Food Cultures and Enzymes, Plant Based Application Projects & Competences, Chr. Hansen A/S, Bøge Alle 10-12, 2970 Hørsholm, Denmark
*
Author to whom correspondence should be addressed.
Foods 2020, 9(12), 1782; https://doi.org/10.3390/foods9121782
Submission received: 24 November 2020 / Accepted: 25 November 2020 / Published: 1 December 2020
(This article belongs to the Section Food Engineering and Technology)
Versions Notes
The journal retracts the article [1], cited above, published in the journal, Foods. Following publication, the authors contacted the publisher regarding the incorrect description of the methods used for the two analyses performed.
Adhering to our procedures, an investigation was conducted by the Editor-in-Chief with the editorial office of Foods that confirmed that the methods used in the experimental work were not the same as the procedures described in the submitted paper. The extent of the error is significant and, therefore, in accordance with the journal’s procedural requirements, this article must be retracted.
The authors agreed to this retraction and apologize for any inconvenience caused.

Reference

  1. Masiá, C.; Jensen, P.E.; Buldo, P. RETRACTED: Effect of Lactobacillus rhamnosus on Physicochemical Properties of Fermented Plant-Based Raw Materials. Foods 2020, 9, 1182. [Google Scholar] [CrossRef] [PubMed]
Publisher’s Note: MDPI stays neutral with regard to jurisdictional claims in published maps and institutional affiliations.

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MDPI and ACS Style

Masiá, C.; Jensen, P.E.; Buldo, P. RETRACTED: Masiá et al. Effect of Lactobacillus rhamnosus on Physicochemical Properties of Fermented Plant-Based Raw Materials. Foods 2020, 9, 1182. Foods 2020, 9, 1782. https://doi.org/10.3390/foods9121782

AMA Style

Masiá C, Jensen PE, Buldo P. RETRACTED: Masiá et al. Effect of Lactobacillus rhamnosus on Physicochemical Properties of Fermented Plant-Based Raw Materials. Foods 2020, 9, 1182. Foods. 2020; 9(12):1782. https://doi.org/10.3390/foods9121782

Chicago/Turabian Style

Masiá, Carmen, Poul Erik Jensen, and Patrizia Buldo. 2020. "RETRACTED: Masiá et al. Effect of Lactobacillus rhamnosus on Physicochemical Properties of Fermented Plant-Based Raw Materials. Foods 2020, 9, 1182" Foods 9, no. 12: 1782. https://doi.org/10.3390/foods9121782

APA Style

Masiá, C., Jensen, P. E., & Buldo, P. (2020). RETRACTED: Masiá et al. Effect of Lactobacillus rhamnosus on Physicochemical Properties of Fermented Plant-Based Raw Materials. Foods 2020, 9, 1182. Foods, 9(12), 1782. https://doi.org/10.3390/foods9121782

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