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CORRECTION article

Front. Nutr., 24 October 2022
Sec. Food Chemistry
Volume 9 - 2022 | https://doi.org/10.3389/fnut.2022.1064331
This article is part of the Research Topic Flavor Chemistry of Food: Mechanism, Interaction, New Advances View all 24 articles

Corrigendum: The changes of umami substances and influencing factors in preserved egg yolk: pH, endogenous protease, and proteinaceous substance

This article is a correction to:

  1. The changes of umami substances and influencing factors in preserved egg yolk: pH, endogenous protease, and proteinaceous substance

    1. Read original article
\nBinghong Gao,Binghong Gao1,2Xiaobo HuXiaobo Hu3Hui XueHui Xue2Ruiling LiRuiling Li2Huilan LiuHuilan Liu2Tianfeng HanTianfeng Han2Yonggang TuYonggang Tu1Yan Zhao Yan Zhao1*
  • 1Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang, China
  • 2Engineering Research Center of Biomass Conversion, Ministry of Education, Nanchang University, Nanchang, China
  • 3State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China

A corrigendum on
The changes of umami substances and influencing factors in preserved egg yolk: pH, endogenous protease, and proteinaceous substance

by Gao, B., Hu, X., Xue, H., Li, R., Liu, H., Han, T., Tu, Y., and Zhao, Y. (2022). Front. Nutr. 9:998448. doi: 10.3389/fnut.2022.998448

In the published article, there was an error in affiliation(s).

Instead of “Binghong Gao1, Xiaobo Hu2, Hui Xue1, Ruiling Li1, Huilan Liu1, Tianfeng Han1, Yonggang Tu3 and Yan Zhao3*

1Engineering Research Center of Biomass Conversion, Ministry of Education, Nanchang University, Nanchang, China

2State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China

3Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang, China,” it should be

“Binghong Gao1,2, Xiaobo Hu3, Hui Xue2, Ruiling Li2, Huilan Liu2, Tianfeng Han2, Yonggang Tu1 and Yan Zhao1*

1Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang, China

2Engineering Research Center of Biomass Conversion, Ministry of Education, Nanchang University, Nanchang, China

3State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China”.

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: preserved egg yolk, umami, succinic acid, OPLS, Spearman's correlation

Citation: Gao B, Hu X, Xue H, Li R, Liu H, Han T, Tu Y and Zhao Y (2022) Corrigendum: The changes of umami substances and influencing factors in preserved egg yolk: pH, endogenous protease, and proteinaceous substance. Front. Nutr. 9:1064331. doi: 10.3389/fnut.2022.1064331

Received: 08 October 2022; Accepted: 12 October 2022;
Published: 24 October 2022.

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

Copyright © 2022 Gao, Hu, Xue, Li, Liu, Han, Tu and Zhao. 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: Yan Zhao, zhaoyan@jxau.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.