ERRATUM

doi:10.1590/1981-6723.11623er

Error in the article title “Minimally processed lettuces: extending shelf life through packaging and treatment with salicylic acid and sodium chloride solutions”, (https://doi.org/10.1590/1981-6723.11623), published in Brazilian Journal of Food Technology, 2025, vol. 28, e2023116.

Where the text reads:

Minimally processed lettuces: extending shelf life through packaging and treatment with salicylic acid and sodium chloride solutions

It should read:

Minimally processed lettuces: extending shelf life through packaging and treatment with salicylic acid and calcium chloride solutions

Where the text reads:

Cite as: Chaves Morillo, D. M., Tobar Delgado, E., Valencia Flórez, L. F., Latorre Vásquez, L., Trejo Escobar, D., & Mejía España, D. F. (2025). Minimally processed lettuces: extending shelf life through packaging and treatment with salicylic acid and sodium chloride solutions. Brazilian Journal of Food Technology, 28, e2023116. https://doi.org/10.1590/1981-6723.11623

It should read:

Cite as: Chaves Morillo, D. M., Tobar Delgado, E., Valencia Flórez, L. F., Latorre Vásquez, L., Trejo Escobar, D., & Mejía España, D. F. (2025). Minimally processed lettuces: extending shelf life through packaging and treatment with salicylic acid and calcium chloride solutions. Brazilian Journal of Food Technology, 28, e2023116. https://doi.org/10.1590/1981-6723.11623

Publication Dates

Publication in this collection
02 May 2025
Date of issue
2025

This is an Open Access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.