Correction

This article refers to:

Evaluation of acrylamide and selected parameters in some Turkish coffee brands from the Turkish market

Article Title: Evaluation of acrylamide and selected parameters in some Turkish coffee brands from the Turkish market

Authors: Akgün, B., Muhammet, A.

Journal: Food Additives & Contaminants: Part A

Bibliometrics: Volume 36, Number 4, pages 548 - 560

DOI: https://doi.org/10.1080/19440049.2019.1586454

In the article listed above, corrections have been made to Tables 1, 2, and 3. Please note that "0" has been changed to “ND” in all tables. Also, the numbers listed in the “Dry Matter” column in Table 1 have been modified. In addition, the words “in DM” have been removed from the subheadings for “glucose”, “fructose”, and “total reducing sugar” in Tables 2 and 3. Lastly, letters have been added to the numbers listed in the "L" column of Table 3.

Table 1. AA, protein, reducing sugar, HMF, dry matter, caffeine, moisture, pH, ash, SSC and colour parameters of Turkish coffees^a.

Table 2. AA, protein, reducing sugar, HMF, dry matter, caffeine, moisture, pH, ash, SSC and colour parameters of Dibek coffees ^a.

Table 3. AA, protein, reducing sugar, HMF, dry matter, caffeine, moisture, pH, ash, SSC and colour parameters of Terebinath coffees ^a.