Foods (Jul 2022)
Correction: Endrizzi et al. Relationships between Intensity and Liking for Chemosensory Stimuli in Food Models: A Large-Scale Consumer Segmentation. <i>Foods</i> 2022, <i>11</i>, 5
- Isabella Endrizzi,
- Danny Cliceri,
- Leonardo Menghi,
- Eugenio Aprea,
- Mathilde Charles,
- Erminio Monteleone,
- Caterina Dinnella,
- Sara Spinelli,
- Ella Pagliarini,
- Monica Laureati,
- Luisa Torri,
- Alessandra Bendini,
- Tullia Gallina Toschi,
- Fiorella Sinesio,
- Stefano Predieri,
- Flavia Gasperi
Affiliations
- Isabella Endrizzi
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach, Via Edmund Mach 1, 38010 San Michele all’Adige, Italy
- Danny Cliceri
- Center Agriculture Food Environment, University of Trento/Fondazione Edmund Mach, Via Edmund Mach 1, 38010 San Michele all’Adige, Italy
- Leonardo Menghi
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach, Via Edmund Mach 1, 38010 San Michele all’Adige, Italy
- Eugenio Aprea
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach, Via Edmund Mach 1, 38010 San Michele all’Adige, Italy
- Mathilde Charles
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach, Via Edmund Mach 1, 38010 San Michele all’Adige, Italy
- Erminio Monteleone
- Department of Agricultural, Food, Environment and Forestry (DAGRI), University of Florence, Via Donizetti 6, 50144 Florence, Italy
- Caterina Dinnella
- Department of Agricultural, Food, Environment and Forestry (DAGRI), University of Florence, Via Donizetti 6, 50144 Florence, Italy
- Sara Spinelli
- Department of Agricultural, Food, Environment and Forestry (DAGRI), University of Florence, Via Donizetti 6, 50144 Florence, Italy
- Ella Pagliarini
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, 20133 Milan, Italy
- Monica Laureati
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, 20133 Milan, Italy
- Luisa Torri
- University of Gastronomic Sciences, Piazza Vittorio Emanuele II, 9, 12042 Pollenzo, Italy
- Alessandra Bendini
- Department of Agricultural and Food Sciences (DISTAL), Alma Mater Studiorum—University of Bologna, 40126 Bologna, Italy
- Tullia Gallina Toschi
- Department of Agricultural and Food Sciences (DISTAL), Alma Mater Studiorum—University of Bologna, 40126 Bologna, Italy
- Fiorella Sinesio
- CREA, Council for Agricultural Research and Economics, Research Center Food & Nutrition, Via Ardeatina 546, 00178 Rome, Italy
- Stefano Predieri
- Institute for Bioeconomy, CNR, National Research Council, Via Gobetti 101, 40129 Bologna, Italy
- Flavia Gasperi
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach, Via Edmund Mach 1, 38010 San Michele all’Adige, Italy
- DOI
- https://doi.org/10.3390/foods11152174
- Journal volume & issue
-
Vol. 11,
no. 15
p. 2174
Abstract
In the original publication [1], there was a mistake in “Figure 2, Figure 3, Figure 4, and Figure 5” as published [...]
Keywords
