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Correction to: Journal of Food Measurement and Characterization
In the Acknowledgements section of this article the project number relating to King Saud University was incorrectly given as RSPD2023R1074 and should have been RSPD2024R1074. The original article has been corrected.
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Ahmed, I.A.M., Özcan, M.M., Uslu, N. et al. Correction: Debittering of “Ayvalık” and “Gemlik” olives with caustic, brine, and NaOH solutions affects oil content and fatty acid profiles at the beginning and end of fermentation. Food Measure 18, 3985 (2024). https://doi.org/10.1007/s11694-024-02452-7
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DOI: https://doi.org/10.1007/s11694-024-02452-7