Corrigendum to "A peptidomic approach of meat protein degradation in a low-sodium fermented sausage model using autochthonous starter cultures" [Food Research International 109 (2018), 368-379]. - de Almeida MA; Saldaña Villa E; da Silva Pinto JS; Palacios J; Contreras-Castillo CJ; Sentandreu MA; Fadda S (Food research international (Ottawa, Ont.), 2019)