Corrigendum to “Modification of coffee coproducts by dynamic high pressure, acetylation and hydrolysis by cellulase: A potential functional and sustainable food ingredient” [Innovative Food Science and Emerging Technologies 68 (2021) 102608]

Publication date: Available online 20 March 2021Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Ricardo Henrique Belmiro, Ludmilla de Carvalho Oliveira, Marina Vilar Geraldi, M'ario Roberto Marostica, Marcelo Cristianini

Source: Innovative Food Science and Emerging Technologies - March 21, 2021 Category: Food Science Source Type: research