Corrigendum: Application of Nanotechnology in Food Science: Perception and Overview

Affiliations

¹ Department of Microbiology, Gurukula Kangri University, Haridwar, India.
² Department of Energy and Materials Engineering, Dongguk University-Seoul, Seoul, South Korea.
³ Department of Forestry, North Eastern Regional Institute of Science and Technology, Itanagar, India.
⁴ Department of Applied Microbiology and Biotechnology, Yeungnam University, Gyeongsan-si, South Korea.

Published Erratum

Trepti Sing et al. Front Microbiol. 2017.

. 2017 Dec 12:8:2517.

doi: 10.3389/fmicb.2017.02517. eCollection 2017.

¹ Department of Microbiology, Gurukula Kangri University, Haridwar, India.
² Department of Energy and Materials Engineering, Dongguk University-Seoul, Seoul, South Korea.
³ Department of Forestry, North Eastern Regional Institute of Science and Technology, Itanagar, India.
⁴ Department of Applied Microbiology and Biotechnology, Yeungnam University, Gyeongsan-si, South Korea.

Abstract

[This corrects the article on p. 1501 in vol. 8, PMID: 28824605.].

Keywords: food nutrition; food preservation; food safety; functional food; nano-processed food product; nanoparticles.

Application of Nanotechnology in Food Science: Perception and Overview.
Singh T, Shukla S, Kumar P, Wahla V, Bajpai VK. Singh T, et al. Front Microbiol. 2017 Aug 7;8:1501. doi: 10.3389/fmicb.2017.01501. eCollection 2017. Front Microbiol. 2017. PMID: 28824605 Free PMC article. Review.