This article refers to:
Article title: Effect of formulation and heat treatment on 5-hydroxymethylfurfural formation and quality parameters in dulce de leche
Authors: Barrios-Rodríguez, Y.F., Barrera Morelli, J., Zúñiga, R.N., Pedreschi Plasencia, F., Mariotti Celis, MS.
Journal: Food Additives & Contaminants: Part A
DOI: http://dx.doi.org/10.1080/19440049.2021.1905187
In Table 1, the heading of the last column has been changed from “HMF (mg/gbh)” to “HMF (mg/kg)”.
In the first column of Table 2, “HMF (mg/g)” has been changed to “HMF (mg/kg)”.