Li Ma
Chengying Zhao
Jifeng Chen
Jinkai Zheng2*
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- 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.
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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, amlua2FpODIxMkAxNjMuY29t; Jifeng Chen, Y2hlbmppZmVuZ0B6enUuZWR1LmNu