Corrigendum to “Assesment of the effect of ascorbic acid, sodium isoascorbate and calcium ascorbate treatments on the browning and wound healing process of fresh-cut potatoes” [Food Chem. 463 (2025) 141454]
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Abstract
The authors regret that there are mistakes in Figs. 5 and 7, as detailed below:
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Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.
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