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Erratum to: Food Biophysics 4(1):42–48
DOI 10.1007/s11483-008-9100-9
In the original version of this article, there has been a mistake in sample acronyms in the last sentence of 8th paragraph of “Results and Discussion” section, before the concluding final paragraph (p. 47). The sentence should read:
This might be a reason why a difference in the course of lipid oxidation might occur between e.g. M50 and MD/G38, which show a similar τ o-Ps.
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The online version of the original article can be found at http://dx.doi.org/10.1007/s11483-008-9100-9.
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Drusch, S., Rätzke, K., Shaikh, M.Q. et al. Differences in Free Volume Elements of the Carrier Matrix Affect the Stability of Microencapsulated Lipophilic Food Ingredients. Food Biophysics 4, 134 (2009). https://doi.org/10.1007/s11483-009-9107-x
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DOI: https://doi.org/10.1007/s11483-009-9107-x