Issue 32, 2020
From the journal:

RSC Advances

Correction: Effect of temperature and moisture contents on dielectric properties at 2.45 GHz of fruit and vegetable processing by-products

Katalin Solyom,*a   Pilar Rosales López,a   Patricia Esquivelb  and  Ana Lucía Vásquez-Caicedoa  

* Corresponding authors

a Fraunhofer Institute for Interfacial Engineering and Biotechnology IGB, Nobelsrtaße 12, 70569 Stuttgart, Germany
E-mail: solyomkatalin@gmail.com

b School of Food Technology, University of Costa Rica, 2060 San Pedro, Costa Rica

Abstract

Correction for ‘Effect of temperature and moisture contents on dielectric properties at 2.45 GHz of fruit and vegetable processing by-products’ by Katalin Solyom et al., RSC Adv., 2020, 10, 16783–16790, DOI: 10.1039/C9RA10639A.

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Article information

DOI
https://doi.org/10.1039/D0RA90057E
Article type
Correction
Submitted
06 May 2020
Accepted
06 May 2020
First published
19 May 2020
This article is Open Access
Creative Commons BY license

RSC Adv., 2020,10, 19088-19088

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Correction: Effect of temperature and moisture contents on dielectric properties at 2.45 GHz of fruit and vegetable processing by-products

K. Solyom, P. R. López, P. Esquivel and A. L. Vásquez-Caicedo, RSC Adv., 2020, 10, 19088 DOI: 10.1039/D0RA90057E

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