Correction: Freitas et al. Bacterial Cellulose/Tomato Puree Edible Films as Moisture Barrier Structures in Multicomponent Foods. Foods 2022, 11, 2336

Foods (Mar 2023)

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

Abstract

In the original publication [...]