Corrigendum to “Comparative Evaluation of Phytochemical, Antioxidant, and Antibacterial Properties from the Essential Oils of Four Commonly Consuming Plants in Iran” [Journal of Food Quality and Hazards Control 3 (2016) 107-113]

• A. Jebelli Javan Department of Food Hygiene, Faculty of Veterinary Medicine, Semnan University, Semnan, Iran

• B. Tepe Department of Molecular Biology and Genetics, Faculty of Science and Literature, Kilis 7 Aralık University, 79000Kilis, Turkey

• H. Keshavarzi School of Veterinary Medicine, Shiraz University, Shiraz, Iran

• M. Hashemi Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran

• M. Aminzare Department of Food Safety and Hygiene, School of Public Health, Zanjan University of Medical Sciences, Zanjan, Iran

• M. Raeisi Cereal Health Research Center, Golestan University of Medical Sciences, Gorgan, Iran

• M. Sadeghi Environmental Health Research Center, Faculty of Health, Golestan University of Medical Sciences, Gorgan, Iran

• M. Mirahahidi Cereal Health Research Center, Golestan University of Medical Sciences, Gorgan, Iran

• T. Jahani Faculty and Research Institute of Nutrition and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran