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      Author Correction: Prediction of essential oil content in spearmint ( Mentha spicata) via near-infrared hyperspectral imaging and chemometrics

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          Abstract

          Correction to: Scientific Reports 10.1038/s41598-023-31517-8, published online 14 March 2023 The Acknowledgments section in the original version of this Article was incomplete. “The authors gratefully acknowledge the financial support provided by Ghent University Global Campus.” now reads: “The authors gratefully acknowledge the financial support provided by Ghent University Global Campus and Sari Agricultural Sciences and Natural Resources University (grant number: 02-1400-02).” The original Article has been corrected.

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          Author and article information

          Contributors
          sam.vanhaute@ghent.ac.kr
          s.kiani@sanru.ac.ir
          Journal
          Sci Rep
          Sci Rep
          Scientific Reports
          Nature Publishing Group UK (London )
          2045-2322
          9 June 2023
          9 June 2023
          2023
          : 13
          : 9395
          Affiliations
          [1 ]GRID grid.5342.0, ISNI 0000 0001 2069 7798, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, , Ghent University, ; Coupure Links 653, 9000 Ghent, Belgium
          [2 ]GRID grid.510328.d, Department of Molecular Biotechnology, Environmental Technology, and Food Technology, , Ghent University Global Campus, ; 119, Songdomunhwa-Ro, Yeonsu-Gu, Incheon, 21985 South Korea
          [3 ]GRID grid.429997.8, ISNI 0000 0004 1936 7531, Friedman School of Nutrition Science and Policy, , Tufts University, ; Boston, MA USA
          [4 ]GRID grid.462824.e, ISNI 0000 0004 1762 6368, Biosystems Engineering Department, , Sari Agricultural Sciences and Natural Resources University, ; Sari, Iran
          Article
          36583
          10.1038/s41598-023-36583-6
          10256789
          a4c90d0d-ba87-4163-b6d1-c7dc75560250
          © The Author(s) 2023

          Open Access This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons licence, and indicate if changes were made. The images or other third party material in this article are included in the article's Creative Commons licence, unless indicated otherwise in a credit line to the material. If material is not included in the article's Creative Commons licence and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this licence, visit http://creativecommons.org/licenses/by/4.0/.

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