Additions and corrections

ANTIOXIDANT CAPACITY VERSUS CHEMICAL SAFETY OF WHEAT BREAD ENRICHED WITH POMEGRANATE PEEL POWDER

Arzu Altunkaya, Rikke V. Hedegaard, Leon Brimer, Vural Gökmen and Leif H. Skibsted

Food Funct., 2013, 4, 722–727 (DOI: 10.1039/C3FO30296B). Amendment published 6th August 2013.

The authors would like to add the following text regarding the sensory evaluation:

“Each member of the laboratory panel was recruited by standard institutional procedures, and gave consent to participate in the sensory evaluation, which was performed in agreement with procedures accepted by Department of Food Science.”

The Royal Society of Chemistry apologises for these errors and any consequent inconvenience to authors and readers.

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