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Correction to Foods 2023, 12(5), 960.
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Correction

Correction: Bigi et al. Waste Orange Peels as a Source of Cellulose Nanocrystals and Their Use for the Development of Nanocomposite Films. Foods 2023, 12, 960

by
Francesco Bigi
1,
Enrico Maurizzi
1,
Hossein Haghighi
1,
Heinz Wilhelm Siesler
2,
Fabio Licciardello
1,3 and
Andrea Pulvirenti
1,3,*
1
Department of Life Sciences, University of Modena and Reggio Emilia, 42015 Reggio Emilia, Italy
2
Department of Physical Chemistry, University of Duisburg-Essen, 45141 Essen, Germany
3
Interdepartmental Research Centre for the Improvement of Agri-Food Biological Resources (BIOGEST-SITEIA), University of Modena and Reggio Emilia, 42015 Reggio Emilia, Italy
*
Author to whom correspondence should be addressed.
Foods 2023, 12(9), 1902; https://doi.org/10.3390/foods12091902
Submission received: 12 April 2023 / Accepted: 23 April 2023 / Published: 6 May 2023
(This article belongs to the Special Issue Scientific Breakthroughs to Fruit and Vegetable By-Product Valorization in Food Sector)
Versions Notes

Text Correction

In the original publication [1], the authors wish to change “LAE” into “LAE®” in the full text. The changes are as follows:
In the abstract, change “LAE” into “LAE®”. There are four occurrences.
In the last paragraph of the introduction, change “LAE” into “LAE®”. There are two occurrences.
In Section 2.1, change “LAE” into “LAE®”. There is one occurrence.
In Section 2.5, change “LAE” into “LAE®”. There are three occurrences.
In Section 3.2 (including Table 1), change “LAE” into “LAE®”. There are three occurrences.
In the Section 3.3.1 (including Figures 4 and 5), change “LAE” into “LAE®”. There are nine occurrences.
In Section 3.3.2 (including Figure 6), change “LAE” into “LAE®”. There are five occurrences.
In Section 3.3.3 (including Table 2), change “LAE” into “LAE®”. There are fifteen occurrences.
In Section 3.3.4 (including Table 3), change “LAE” into “LAE®”. There are eight occurrences.
In Section 3.3.5 (including Table 4), change “LAE” into “LAE®”. There are eight occurrences.
In Section 3.3.6 (including Table 5), change “LAE” into “LAE®”. There are ten occurrences.
In Section 3.3.7 (including Table 6), change “LAE” into “LAE®”. There are twelve occurrences.
In the conclusion, change “LAE” into “LAE®”. There are five occurrences.
The authors apologize for any inconvenience caused and state that the scientific conclusions are unaffected. This correction was approved by the Academic Editor. The original publication has also been updated.

Reference

  1. Bigi, F.; Maurizzi, E.; Haghighi, H.; Siesler, H.W.; Licciardello, F.; Pulvirenti, A. Waste Orange Peels as a Source of Cellulose Nanocrystals and Their Use for the Development of Nanocomposite Films. Foods 2023, 12, 960. [Google Scholar] [CrossRef] [PubMed]
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MDPI and ACS Style

Bigi, F.; Maurizzi, E.; Haghighi, H.; Siesler, H.W.; Licciardello, F.; Pulvirenti, A. Correction: Bigi et al. Waste Orange Peels as a Source of Cellulose Nanocrystals and Their Use for the Development of Nanocomposite Films. Foods 2023, 12, 960. Foods 2023, 12, 1902. https://doi.org/10.3390/foods12091902

AMA Style

Bigi F, Maurizzi E, Haghighi H, Siesler HW, Licciardello F, Pulvirenti A. Correction: Bigi et al. Waste Orange Peels as a Source of Cellulose Nanocrystals and Their Use for the Development of Nanocomposite Films. Foods 2023, 12, 960. Foods. 2023; 12(9):1902. https://doi.org/10.3390/foods12091902

Chicago/Turabian Style

Bigi, Francesco, Enrico Maurizzi, Hossein Haghighi, Heinz Wilhelm Siesler, Fabio Licciardello, and Andrea Pulvirenti. 2023. "Correction: Bigi et al. Waste Orange Peels as a Source of Cellulose Nanocrystals and Their Use for the Development of Nanocomposite Films. Foods 2023, 12, 960" Foods 12, no. 9: 1902. https://doi.org/10.3390/foods12091902

APA Style

Bigi, F., Maurizzi, E., Haghighi, H., Siesler, H. W., Licciardello, F., & Pulvirenti, A. (2023). Correction: Bigi et al. Waste Orange Peels as a Source of Cellulose Nanocrystals and Their Use for the Development of Nanocomposite Films. Foods 2023, 12, 960. Foods, 12(9), 1902. https://doi.org/10.3390/foods12091902

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