Corrigendum to "Structural integrity, bioactive components, and physico-chemical characteristics of Kashmiri saffron (Crocus sativus L.) as affected by different drying techniques" [Food Chem. 476 (2025) 143511]

Affiliations

¹ Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology-Kashmir, J&K 190025, India.
² Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology-Kashmir, J&K 190025, India. Electronic address: szhussain4u@gmail.com.
³ Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology-Kashmir, J&K 190025, India. Electronic address: nusratj353@gmail.com.
⁴ Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology-Kashmir, J&K 190025, India. Electronic address: sheikhbazila@gmail.com.
⁵ Division of Basic Sciences and Humanities, Sher-e-Kashmir University of Agricultural Sciences and Technology-Kashmir, J&K 190025, India.

Published Erratum

Shubli Bashir et al. Food Chem. 2025.

. 2025 Oct 15:489:145203.

doi: 10.1016/j.foodchem.2025.145203. Epub 2025 Jun 23.

¹ Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology-Kashmir, J&K 190025, India.
² Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology-Kashmir, J&K 190025, India. Electronic address: szhussain4u@gmail.com.
³ Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology-Kashmir, J&K 190025, India. Electronic address: nusratj353@gmail.com.
⁴ Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology-Kashmir, J&K 190025, India. Electronic address: sheikhbazila@gmail.com.
⁵ Division of Basic Sciences and Humanities, Sher-e-Kashmir University of Agricultural Sciences and Technology-Kashmir, J&K 190025, India.

No abstract available

Erratum for

Structural integrity, bioactive components, and physico-chemical characteristics of Kashmiri saffron (Crocus sativus L.) as affected by different drying techniques.
Bashir S, Hussain SZ, Jan N, Naseer B, Zargar IA, Murtaza I, Yaseen M. Bashir S, et al. Food Chem. 2025 Jun 1;476:143511. doi: 10.1016/j.foodchem.2025.143511. Epub 2025 Feb 19. Food Chem. 2025. PMID: 39999502