Corrigendum to: Role of bacterial exopolysaccharides in edible films for food safety and sustainability. Current trends and future perspectives. Italian Journal of Food Science, 2024;36(4):169–179. https://doi.org/10.15586/ijfs.v36i4.2690

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Tariq Aziz
Department of Food Science and Technology, College of Chemistry and Environmental Engineering, Shenzhen University, Guangdong, China; School of Biomedical Engineering Shenzhen University, Guangdong, China

Zhihui Li
Key Laboratory of Geriatric Nutrition and Health, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China

Jasra Naseeb
Key Laboratory of Geriatric Nutrition and Health, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China

Abid Sarwar
Key Laboratory of Geriatric Nutrition and Health, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China

Liqing Zhao
Department of Food Science and Technology, College of Chemistry and Environmental Engineering, Shenzhen University, Guangdong, China

Lin Lin
School of Food and Biological Engineering Jiangsu University Zhenjiang China

Fahad Al Asmari
Department of Food Science and Nutrition, College of Agriculture and Food Sciences, King Faisal University, Al-Ahsa, Saudi Arabia

Keywords

Abstract

In the abovementioned article, the authors noticed that six references included in the reference list are not directly relevant to the subject of the review article which the authors wish to remove and update the reference list accordingly. 

Abstract 122 | PDF (Inglese) Downloads 34 XML (Inglese) Downloads 11 HTML (Inglese) Downloads 0

Riferimenti bibliografici

Aziz, T., Li, Z., Naseeb, J., Sarwar, A., Zhao, L., Lin, L., & Al Asmari, F. (2024). Role of bacterial exopolysaccharides in edible films for food safety and sustainability. Current trends and future perspectives. Italian Journal of Food Science, 36(4), 169-179. https://doi.org/10.15586/ijfs.v36i4.2690

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PDF (Inglese) XML (Inglese) HTML (Inglese)
Pubblicato
Apr 1, 2026
DOI: https://doi.org/10.15586/ijfs.v38i2.3604

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Come citare
Aziz, T., Li, Z., Naseeb, J., Sarwar, A., Zhao, L., Lin, L., & Al Asmari , F. (2026). Corrigendum to: Role of bacterial exopolysaccharides in edible films for food safety and sustainability. Current trends and future perspectives. Italian Journal of Food Science, 2024;36(4):169–179. https://doi.org/10.15586/ijfs.v36i4.2690. Italian Journal of Food Science, 38(2), 116-117. https://doi.org/10.15586/ijfs.v38i2.3604
Fascicolo
V. 38 N. 2 (2026): ITALIAN JOURNAL OF FOOD SCIENCE
Sezione
Corrigendum
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Before publication, after the acceptance of the manuscript, Authors have to sign a Publication Agreement with "Italian Journal of Food Science", granting and assigning to "Italian Journal of Food Science" the perpetual right to distribute the work free of charge by any means and in any parts of the world, including the communication to the public through the journal website.

 

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Come citare

Aziz, T., Li, Z., Naseeb, J., Sarwar, A., Zhao, L., Lin, L., & Al Asmari , F. (2026). Corrigendum to: Role of bacterial exopolysaccharides in edible films for food safety and sustainability. Current trends and future perspectives. Italian Journal of Food Science, 2024;36(4):169–179. https://doi.org/10.15586/ijfs.v36i4.2690. Italian Journal of Food Science, 38(2), 116-117. https://doi.org/10.15586/ijfs.v38i2.3604