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Corrigendum to "The effect of essential oil of Anethum graveolens L. seed and gallic acid (free and nano forms) on microbial, chemical and sensory characteristics in minced meat during storage at 4 °C" [Food Chemistry X 19 (2023) 100842/PMCID: PMC10534171].
Anvar N, Nateghi L, Shariatifar N, Mousavi SA. Anvar N, et al. Food Chem X. 2023 Nov 4;20:100971. doi: 10.1016/j.fochx.2023.100971. eCollection 2023 Dec 30. Food Chem X. 2023. PMID: 38144834 Free PMC article.
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