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Correction: Duckweed: exploring its farm-to-fork potential for food production and biorefineries
Anim Ujongab,
Joncer Naibahoa,
Soudabeh Ghalamaraa,
Brijesh K. Tiwaria,
Shay Hannona and
Uma Tiwari*b
aTeagasc Food Research Centre, Ashtown, Dublin, Ireland
bSchool of Food Science and Environmental Health, Technological University Dublin, Dublin, Ireland. E-mail: uma.tiwari@tudublin.ie
First published on 19th May 2025
Abstract
Correction for ‘Duckweed: exploring its farm-to-fork potential for food production and biorefineries’ by Anim Ujong et al., Sustainable Food Technol., 2025, 3, 54–80, https://doi.org/10.1039/D4FB00288A.
The authors regret that the name of one of the authors, Shay Hannon, was spelt incorrectly. The correct spelling is as given here and in the author list above.
In addition, the authors have updated Fig. 3, due to undeclared AI usage and concerns regarding the extent to which the AI tool has been trained using a fully licensed dataset. The updated figure is shown herein.
Fig. 3 Advances in duckweed research and application.
In addition, ref. 17, 29, 30, 41, 52, 55, 63, 78, 86, 89, 145, 147 and 156 contained incorrect details due to issues with the referencing software; the corrected versions are shown below.
The Royal Society of Chemistry apologises for these errors and any consequent inconvenience to authors and readers.
References
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