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In the original publication [1], there was a mistake in Figure 8 as published. The wrong figure was replaced after enhancing the resolution. Corrected Figure 8 appears below. The authors state that the scientific conclusions are unaffected. This correction was approved by the Academic Editor. The original publication has also been updated.

Figure 8

Heatmap of phenolic compounds in Guayusa ethanol–water (Get) infusions. Rows are centered; unit variance scaling is applied to rows. Both rows (29 rows; phenolics) and columns (6 columns; infusions) are clustered using correlation distance and average linkage.

[Figure omitted. See PDF]

Footnotes

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Reference

1. Kelebek, H.; Sasmaz, H.K.; Aksay, O.; Selli, S.; Kahraman, O.; Fields, C. Exploring the Impact of Infusion Parameters and In Vitro Digestion on the Phenolic Profile and Antioxidant Capacity of Guayusa (Ilex guayusa Loes.) Tea Using Liquid Chromatography, Diode Array Detection, and Electrospray Ionization Tandem Mass Spectrometry. Foods; 2024; 13, 694. [DOI: https://dx.doi.org/10.3390/foods13050694] [PubMed: https://www.ncbi.nlm.nih.gov/pubmed/38472807]

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© 2024 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.

Details

Title
Correction: Kelebek et al. Exploring the Impact of Infusion Parameters and In Vitro Digestion on the Phenolic Profile and Antioxidant Capacity of Guayusa (Ilex guayusa Loes.) Tea Using Liquid Chromatography, Diode Array Detection, and Electrospray Ionization Tandem Mass Spectrometry. Foods 2024, 13, 694
Author
Kelebek, Hasim 1   VIAFID ORCID Logo  ; Sasmaz, Hatice Kubra 1   VIAFID ORCID Logo  ; Aksay, Ozge 1   VIAFID ORCID Logo  ; Selli, Serkan 2   VIAFID ORCID Logo  ; Kahraman, Ozan 3 ; Fields, Christine 3 

1  Department of Food Engineering, Faculty of Engineering, Adana Alparslan Turkes Science and Technology University, 01250 Adana, Turkey; [email protected] (H.K.); [email protected] (H.K.S.); [email protected] (O.A.) 
2  Department of Food Engineering, Faculty of Engineering, University of Cukurova, 01330 Adana, Turkey; [email protected] 
3  Applied Food Sciences Inc., 675-B Town Creek Road, Kerrville, TX 78028, USA; [email protected] 
First page
1053
Publication year
2024
Publication date
2024
Publisher
MDPI AG
e-ISSN
23048158
Source type
Scholarly Journal
Language of publication
English
DOI
https://doi.org/10.3390/foods13071053
ProQuest document ID
3037474162
Copyright
© 2024 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.