Corrigendum to: Antioxidant activities of chicory (Cichorium intybus L.) and purslane (Portulaca oleracea L.) leaves powder and their applications for preservation of cupcakes. Ital. J. Food Sci. 2025; 37(1): 345–365. https://doi.org/10.15586/ijfs.v37i1.2790
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The journal wishes to make corrections to the previously published article:
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Published
Apr 27, 2026
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The Italian Journal of Food Science. (2026). Corrigendum to: Antioxidant activities of chicory (Cichorium intybus L.) and purslane (Portulaca oleracea L.) leaves powder and their applications for preservation of cupcakes. Ital. J. Food Sci. 2025; 37(1): 345–365. https://doi.org/10.15586/ijfs.v37i1.2790. Italian Journal of Food Science, 38(2), 178-179. https://doi.org/10.15586/ijfs.v38i2.3628
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Corrigendum
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How to Cite
The Italian Journal of Food Science. (2026). Corrigendum to: Antioxidant activities of chicory (Cichorium intybus L.) and purslane (Portulaca oleracea L.) leaves powder and their applications for preservation of cupcakes. Ital. J. Food Sci. 2025; 37(1): 345–365. https://doi.org/10.15586/ijfs.v37i1.2790. Italian Journal of Food Science, 38(2), 178-179. https://doi.org/10.15586/ijfs.v38i2.3628