Jariyarattanarach P. Klubthawee N. Wongchai M. Roytrakul S. Aunpad R.
Affiliations
Graduate Program in Biomedical Sciences Faculty of Allied Health Sciences Thammasat University Pathum Thani Khlong Luang 12120 Thailand; Functional Ingredients and Food Innovation Research Group National Center for Genetic Engineering and Biotechnology National Science and Technology Development Agency Pathum Thani Khlong Luang 12120 Thailand
Type
Erratum
Source Title
Scientific Reports
ISSN
20452322
Year
2023
Volume
13
Issue
1
Open Access
All Open Access Gold Green
Publisher
Nature Research
DOI
10.1038/s41598-023-30354-z
Abstract
The original version of this Article contained an error where the COA number of the Ethics Committee of Thammasat University (COA No. 066/2562) was incorrectly given as �(COA No. 060/2564)� in the Materials and Methods section. As a result in the Materials and methods under the subheading 慔emolysis assay� 揈xperiments associated with human volunteers were carried out in accord with the ethical standards of and approved by the Ethics Committee of Thammasat University (COA No. 060/2564).� now reads: 揈xperiments associated with human volunteers were carried out in accord with the ethical standards of and approved by the Ethics Committee of Thammasat University (COA No. 066/2562).� The original Article has been corrected. ? 2023 The Author(s).
