Correction: Noguerol-Pato, R., et al. Effect on the Aroma Profile of Graciano and Tempranillo Red Wines of the Application of Two Antifungal Treatments onto Vines. Molecules 2014, 19, 12173-12193
Raquel Noguerol-Pato,
Thais Sieiro-Sampedro,
Carmen González-Barreiro,
Beatriz Cancho-Grande,
Jesús Simal-Gándara
Affiliations
Raquel Noguerol-Pato
Group of Nutrition and Bromatology, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, University of Vigo, Ourense E-32004, Spain
Thais Sieiro-Sampedro
Group of Nutrition and Bromatology, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, University of Vigo, Ourense E-32004, Spain
Carmen González-Barreiro
Group of Nutrition and Bromatology, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, University of Vigo, Ourense E-32004, Spain
Beatriz Cancho-Grande
Group of Nutrition and Bromatology, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, University of Vigo, Ourense E-32004, Spain
Jesús Simal-Gándara
Group of Nutrition and Bromatology, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, University of Vigo, Ourense E-32004, Spain
The authors wish to make the following correction to paper [1], doi:10.3390/molecules190812173, website: http://www.mdpi.com/1420-3049/19/8/12173.[...]