Correction to “Novel technologies for improving quality of tofu products and their packaging: A critical overview”

Du, J., Zhang, M., Qiu, L., Mujumdar, A. S., & Ma, Y. (2023). Novel technologies for improving quality of tofu products and their packaging: A critical overview. Food Safety and Health, 1(1), 41–59. https://doi.org/10.1002/fsh3.12007.

There was an error in the following reference in the above article:

Katekan, D., Ekachai, C., & Arunee, A. (2012). Improvement of thua nao production using protein-rich soybean and Bacillus subtilis TN51 starter culture. Annals of Microbiology, 62(2), 785–795. https://doi.org/10.1007/s13213-011-0319-1.

The correct reference should be:

Dajanta, K., Chukeatirote, E., & Apichartsrangkoon, A. (2012). Improvement of thua nao production using protein-rich soybean and Bacillus subtilis TN51 starter culture. Annals of Microbiology, 62(2), 785–795. https://doi.org/10.1007/s13213-011-0319-1.

In Section 2.2, “Katelan et al. (2012)” in the second paragraph should be corrected to “Dajanta et al. (2012)”.

In the legend of Figure 1, “(Anal, 2019)” should be corrected to “(Reproduced with permission from Dajanta et al., 2012)”.

We apologize for these errors.