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Correction: European Food Research and Technology https://doi.org/10.1007/s00217-022-04176-8
In this article Kadriye Nur Kasapoğlu should have been denoted as a corresponding author.
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Salminen, H., Kasapoğlu, K.N., Özçelik, B. et al. Correction: Stabilization of solid lipid nanoparticles with glycyrrhizin. Eur Food Res Technol 249, 1147 (2023). https://doi.org/10.1007/s00217-023-04222-z
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DOI: https://doi.org/10.1007/s00217-023-04222-z