Corrigendum to “Investigating the surfactant-to-oil ratio, type of ripening inhibitor, and modified starch on the stability of Carum copticum essential oil nanoemulsions: Application in yoghurt drink” [J. Agric. Food Res. 16 (2024) 101207]
Sunoor Pourshamohammad,
Mahdiyeh Amrani,
Vahideh Sarabi-Aghdam,
Abdol-Samad Abedi,
Maryam Mahmoudzadeh
Affiliations
Sunoor Pourshamohammad
Student Research Committee, Tabriz University of Medical Science, Tabriz, Iran; Faculty of Nutrition and Food Science, Tabriz University of Medical Science, Tabriz, Iran
Mahdiyeh Amrani
Student Research Committee, Tabriz University of Medical Science, Tabriz, Iran; Faculty of Nutrition and Food Science, Tabriz University of Medical Science, Tabriz, Iran
Vahideh Sarabi-Aghdam
Faculty of Nutrition and Food Science, Tabriz University of Medical Science, Tabriz, Iran
Abdol-Samad Abedi
Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
Maryam Mahmoudzadeh
Faculty of Nutrition and Food Science, Tabriz University of Medical Science, Tabriz, Iran; Corresponding author.
