Published in
Elsevier, Food Research International, (105), p. 1060
DOI: 10.1016/j.foodres.2017.12.077
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Corrigendum to “Dehydration of jambolan [ Syzygium cumini (L.)] juice during foam mat drying: Quantitative and qualitative changes of the phenolic compounds” [Food Research International 102 (2017) 32–42]
Journal article published in 2018 by
Iasnaia Maria de Carvalho Tavares 
,
Tuany Yuri Kuboyama Nogueira,
Maria Aparecida Mauro,
Sergio Gómez-Alonso,
Eleni Gomes,
Roberto Da-Silva,
Isidro Hermosín-Gutiérrez,
Ellen Silva Lago-Vanzela
,
Tuany Yuri Kuboyama Nogueira,
Maria Aparecida Mauro,
Sergio Gómez-Alonso,
Eleni Gomes,
Roberto Da-Silva,
Isidro Hermosín-Gutiérrez,
Ellen Silva Lago-Vanzela
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