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. 2021 Mar 19;9(4):2345. doi: 10.1002/fsn3.2243

Corrigendum

PMCID: PMC8020927  PMID: 33841850

In the article by Kokabian et al., (2021), Samane Kokabi, Mostafa Soltani, and Shahryar Dabirian were omitted as authors. Ms. Samane Kokabi, Dr. Mostafa Soltani, and Dr. Shahryar Dabirian contributed to developing the idea of the study, data collection, and writing literature. The article has been corrected online.

REFERENCE

  1. Kokabian, A. , Daraei Garmakhany, A. , Jafarzadeh, S. , & Aghajani, N. (2021). Incorporation of omega‐3 fatty acid‐rich grape seed oil in yoghurt: Response surface optimization of physicochemical, textural, and sensory attributes during refrigerated storage. Food Sciences and Nutrition, 9, 331–344. 10.1002/fsn3.1998 [DOI] [PMC free article] [PubMed] [Google Scholar]

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