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Correction to: Inhibition of 3-hydroxy-3-methyl-glutarylcoenzyme A reductase enzyme by dipeptides identified in dry-cured ham

Food Production, Processing and Nutrition volume 3, Article number: 24 (2021) Cite this article

The Original Article was published on 06 July 2021

Correction to: Food Prod Process Nutr 3, 18 (2021)

https://doi.org/10.1186/s43014-021-00058-w

Following the publication of the original article (Heres et al., 2021), the authors identified a typesetting error in Fig. 1, and Fig. 2. The deviation letters are missing in both figures.

Fig. 1
figure 1

Inhibition percentages of pravastatin at different concentrations (μM) (n > 3). Letters indicate significant differences among the values at P < 0.05

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Fig. 2
figure 2

Inhibition percentages of most bioactive dipeptides at different concentrations 0.1, 1, and 2 mM (n > 3). Letters designate significant differences among the values at P < 0.05

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The correct figures have been included in this correction, and the original article has been corrected.

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Authors and Affiliations

  1. Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avenue Agustín Escardino 7, 46980, Paterna, Valencia, Spain

    Alejandro Heres, Leticia Mora & Fidel Toldrá

Authors
  1. Alejandro Heres
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  2. Leticia Mora
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  3. Fidel Toldrá
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Correspondence to Leticia Mora.

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Heres, A., Mora, L. & Toldrá, F. Correction to: Inhibition of 3-hydroxy-3-methyl-glutarylcoenzyme A reductase enzyme by dipeptides identified in dry-cured ham. Food Prod Process and Nutr 3, 24 (2021). https://doi.org/10.1186/s43014-021-00069-7

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  • DOI: https://doi.org/10.1186/s43014-021-00069-7

Food Production, Processing and Nutrition

ISSN: 2661-8974

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