Correctionto:Inhibitionof3-hydroxy-3-methyl-glutarylcoenzymeAreductaseenzymebydipeptidesidentifiedindry-curedham CORRECTIONOpenAccess

CO RR EC T ION Open Access

Correction to: Inhibition of 3-hydroxy-3- methyl-glutarylcoenzyme A reductase enzyme by dipeptides identified in dry- cured ham

Alejandro Heres, Leticia Mora

and Fidel Toldrá

Correction to: Food Prod Process Nutr 3, 18 (2021) https://doi.org/10.1186/s43014-021-00058-w

Following the publication of the original article (Heres et al., 2021), the authors identified a typesetting error in Fig. 1, and Fig. 2. The deviation letters are missing in both figures.

The correct figures have been included in this correc- tion, and the original article has been corrected.

Reference

Heres, et al. (2021).Food Production, Processing and Nutrition,3, 18.

© The Author(s). 2021Open AccessThis article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons licence, and indicate if changes were made. The images or other third party material in this article are included in the article's Creative Commons licence, unless indicated otherwise in a credit line to the material. If material is not included in the article's Creative Commons licence and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this licence, visithttp://creativecommons.org/licenses/by/4.0/.

The original article can be found online athttps://doi.org/10.1186/s43014- 021-00058-w.

* Correspondence:lemoso@iata.csic.es

Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avenue Agustín Escardino 7, 46980 Paterna, Valencia, Spain

Food Production, Processing and Nutrition

Hereset al. Food Production, Processing and Nutrition (2021) 3:24 https://doi.org/10.1186/s43014-021-00069-7

Fig. 1Inhibition percentages of pravastatin at different

concentrations (μM) (n> 3). Letters indicate significant differences among the values atP< 0.05

Fig. 2Inhibition percentages of most bioactive dipeptides at different concentrations 0.1, 1, and 2 mM (n > 3). Letters designate significant differences among the values atP< 0.05

Hereset al. Food Production, Processing and Nutrition (2021) 3:24 Page 2 of 2