Skip to main content

CORRECTION article

Front. Nutr., 23 September 2021
Sec. Food Chemistry
Volume 8 - 2021 | https://doi.org/10.3389/fnut.2021.745272
This article is part of the Research Topic The Effects of Food Processing on Food Components and Their Health Functions View all 18 articles

Corrigendum: Effects of Anaerobic Fermentation on Black Garlic Extract by Lactobacillus: Changes in Flavor and Functional Components

This article is a correction to:

  1. Effects of Anaerobic Fermentation on Black Garlic Extract by Lactobacillus: Changes in Flavor and Functional Components

    1. Read original article
\nLi Ma,Li Ma1,2Chengying ZhaoChengying Zhao2Jifeng Chen Jifeng Chen1*Jinkai Zheng Jinkai Zheng2*
  • 1School of Life Sciences, Zhengzhou University, Zhengzhou, China
  • 2Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China

A Corrigendum on
Effects of Anaerobic Fermentation on Black Garlic Extract by Lactobacillus: Changes in Flavor and Functional Components

by Ma, L., Zhao, C., Chen, J., and Zheng, J. (2021). Front. Nutr. 8:645416. doi: 10.3389/fnut.2021.645416

In the published article, there was an error in the author's name Jinkai Zheng. Instead of “Jinkai Zheng,” it should be the corresponding author name “Jinkai Zheng2*”.

The authors apologize for this error and state that this does not change the scientific conclusions of the article in any way. The original article has been updated.

Publisher's Note

All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article, or claim that may be made by its manufacturer, is not guaranteed or endorsed by the publisher.

Keywords: black garlic extract, fermentation, Lactobacillus, sensory, functional components

Citation: Ma L, Zhao C, Chen J and Zheng J (2021) Corrigendum: Effects of Anaerobic Fermentation on Black Garlic Extract by Lactobacillus: Changes in Flavor and Functional Components. Front. Nutr. 8:745272. doi: 10.3389/fnut.2021.745272

Received: 21 July 2021; Accepted: 22 July 2021;
Published: 23 September 2021.

Approved by: Frontiers Editorial Office, Frontiers Media SA, Switzerland

Copyright © 2021 Ma, Zhao, Chen and Zheng. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.

*Correspondence: Jinkai Zheng, jinkai8212@163.com; Jifeng Chen, chenjifeng@zzu.edu.cn

Disclaimer: All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.