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CORRECTION article

Front. Nutr., 20 August 2025

Sec. Nutrition and Food Science Technology

Volume 12 - 2025 | https://doi.org/10.3389/fnut.2025.1680243

This article is part of the Research TopicIncorporating Non-Thermal Technologies to Enhance Food Fortification Strategies: Current Trends and Future Directions in Personalized NutritionView all 4 articles

Correction: Advanced low-thermal fortification strategy for dill juice: enhanced bioaccessibility and functional properties through MLP-RSM optimization

This article is a correction to:

  1. Advanced Low-Thermal Fortification Strategy for Dill Juice: Enhanced Bioaccessibility and Functional Properties through MLP-RSM Optimization

    1. Read original article
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A Correction on
Advanced low-thermal fortification strategy for dill juice: enhanced bioaccessibility and functional properties through MLP-RSM optimization

by Yikmiş, S., Duman Altan, A., Demirel, S., Türkol, M., Tokatli, N., Tokatli Demirok, N., Aljobair, M. O., Karrar, E., and Mohamed Ahmed, I. A. (2025). Front. Nutr. 12:1650490. doi: 10.3389/fnut.2025.1650490

There was a mistake in Table 5 as published. The corrected data in the table was erroneously not included. The corrected table appears below.

Table 5
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Table 5. Independent variable (Total chlorophyll) importance.

The original version of this article has been updated.

Keywords: Anethum graveolens, bioavailability, MLP optimization, non-thermal technology, ultrasound and microwave

Citation: Frontiers Production Office (2025) Correction: Advanced low-thermal fortification strategy for dill juice: enhanced bioaccessibility and functional properties through MLP-RSM optimization. Front. Nutr. 12:1680243. doi: 10.3389/fnut.2025.1680243

Received: 05 August 2025; Accepted: 05 August 2025;
Published: 20 August 2025.

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Frontiers Editorial Office, Frontiers Media SA, Switzerland

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