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Perini M, Giongo L, Grisenti M, et al. Corrigendum to "Stable isotope ratio analysis of different European raspberries, blackberries, blueberries, currants and strawberries" [Food Chem. 239 (2018) 48-55]. Food Chem. 2017;240:1268doi: 10.1016/j.foodchem.2017.09.001.
Perini, M., Giongo, L., Grisenti, M., Bontempo, L., & Camin, F. (2018). Corrigendum to "Stable isotope ratio analysis of different European raspberries, blackberries, blueberries, currants and strawberries" [Food Chem. 239 (2018) 48-55]. Food chemistry, 2401268. https://doi.org/10.1016/j.foodchem.2017.09.001
Perini, M, et al. "Corrigendum to "Stable isotope ratio analysis of different European raspberries, blackberries, blueberries, currants and strawberries" [Food Chem. 239 (2018) 48-55]." Food chemistry vol. 240 (2018): 1268. doi: https://doi.org/10.1016/j.foodchem.2017.09.001
Perini M, Giongo L, Grisenti M, Bontempo L, Camin F. Corrigendum to "Stable isotope ratio analysis of different European raspberries, blackberries, blueberries, currants and strawberries" [Food Chem. 239 (2018) 48-55]. Food Chem. 2018 Feb 01;240:1268. doi: 10.1016/j.foodchem.2017.09.001. Epub 2017 Sep 08. PMID: 28946252.
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Food Chem. 2018 Feb 01;240:1268. doi: 10.1016/j.foodchem.2017.09.001. Epub 2017 Sep 08.

Corrigendum to "Stable isotope ratio analysis of different European raspberries, blackberries, blueberries, currants and strawberries" [Food Chem. 239 (2018) 48-55].

Food chemistry

M Perini, L Giongo, M Grisenti, L Bontempo, F Camin

Affiliations

  1. Experiment and Technological Services Department, Technology Transfer Centre, Fondazione Edmund Mach (FEM), Via E. Mach 1, 38010 San Michele all'Adige, Italy. Electronic address: [email protected].
  2. Department of Genomics and Biology of Fruit Crop, Research and Innovation Centre, Fondazione Edmund Mach (FEM), Via E. Mach 1, 38010 San Michele all'Adige, Italy.
  3. Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), Via E. Mach 1, 38010 San Michele all'Adige, Italy.

PMID: 28946252 DOI: 10.1016/j.foodchem.2017.09.001

[No abstract available.]

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