Correction: Freitas et al. Bacterial Cellulose/Tomato Puree Edible Films as Moisture Barrier Structures in Multicomponent Foods. <i>Foods</i> 2022, <i>11</i>, 2336
John A. M. Freitas,
Giovana M. N. Mendonça,
Leticia B. Santos,
Jovan D. Alonso,
Juliana F. Mendes,
Hernane S. Barud,
Henriette M. C. Azeredo
Affiliations
John A. M. Freitas
Graduate Program in Biotechnology, Federal University of São Carlos (UFSCar), São Carlos 13565-905, Brazil
Giovana M. N. Mendonça
Graduate Program in Food, Nutrition and Food Engineering, UNESP—São Paulo State University, Araraquara 14800-903, Brazil
Leticia B. Santos
Graduate Program in Food, Nutrition and Food Engineering, UNESP—São Paulo State University, Araraquara 14800-903, Brazil
Jovan D. Alonso
Institute of Chemistry of Araraquara, UNESP—São Paulo State University, São Paulo 01049-010, Brazil
Juliana F. Mendes
Embrapa Instrumentation, São Carlos 13560-970, Brazil
Hernane S. Barud
Biopolymers and Biomaterials Group, University of Araraquara (UNIARA), Araraquara 14801-340, Brazil
Henriette M. C. Azeredo
Embrapa Instrumentation, São Carlos 13560-970, Brazil