Correction to: Antioxidant activity, polyphenolic contents and essential oil composition of aniseed ( Pimpinella anisum
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CORRECTION
Correction to: Antioxidant activity, polyphenolic contents and essential oil composition of aniseed (Pimpinella anisum L.) as influenced by 5‑aminolevulinic acid Vahid Tavallali1 · Faraneh Zareiyan2
© Springer Science+Business Media, LLC, part of Springer Nature 2020
Correction to: Journal of Food Measurement and Characterization (2018) 12:1065–1071 https://doi.org/10.1007/s11694-018-9722-7
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The first sentence of Plant materials and treatments section under Materials and Methods should be “A greenhouse trial was conducted at Shiraz, Iran” instead of “A greenhouse trial was conducted at the Shiraz Payame Noor University situated in Golestan town (29°36ʹN and 52°32ʹE, 1490 m above sea level)”.
The original article can be found online at https://doi.org/10.1007/ s11694-018-9722-7. * Vahid Tavallali [email protected] 1
Department of Agriculture, Payame Noor University (PNU), P.O. Box 19395‑3697, Tehran, Iran
Department of Natural Resources, Fars Agricultural and Natural Resources Research and Education Center, AREEO, Shiraz, Iran
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