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http://dx.doi.org/10.1055/s-0035-1558182DOI Listing

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  • The text serves to address an error or issue related to a previously published article identified by its DOI (Digital Object Identifier) number.
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Correction: Villalva et al. Antioxidant, Anti-Inflammatory, and Antibacterial Properties of an L. Extract and Its Fractions Obtained by Supercritical Anti-Solvent Fractionation against . 2022, , 1849.

Antioxidants (Basel)

February 2024

Microbiology and Food Biocatalysis Group (MICROBIO), Department of Biotechnology and Food Microbiology, Institute of Food Science Research (CIAL, CSIC-UAM), C/Nicolás Cabrera, 9. Cantoblanco Campus, Autonomous University of Madrid, 28049 Madrid, Spain.

Table S1 in the Supplementary Material (Phenolic compounds identified in yarrow samples by using HPLC-ESI-QTOF-MS) in the original paper [...

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