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CORRECTION article

Front. Nutr., 17 November 2022
Sec. Nutrition and Food Science Technology
Volume 9 - 2022 | https://doi.org/10.3389/fnut.2022.1089902

Corrigendum: Ultrasonic washing as an abiotic elicitor to induce the accumulation of phenolics of fresh-cut red cabbages: Effects on storage quality and microbial safety

This article is a correction to:

  1. Ultrasonic washing as an abiotic elicitor to induce the accumulation of phenolics of fresh-cut red cabbages: Effects on storage quality and microbial safety

    1. Read original article
\nChen HongChen Hong1Hong-Chang ZhouHong-Chang Zhou1Yi-Ming Zhao, Yi-Ming Zhao1,2*Haile Ma, Haile Ma1,2*
  • 1School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
  • 2Institute of Food Physical Processing, Jiangsu University, Zhenjiang, China

A corrigendum on
Ultrasonic washing as an abiotic elicitor to induce the accumulation of phenolics of fresh-cut red cabbages: Effects on storage quality and microbial safety

by Hong, C., Zhou, H.-C., Zhao, Y.-M., and Ma, H. (2022). Front. Nutr. 9:1006440. doi: 10.3389/fnut.2022.1006440

In the published article, there was an error in the Funding statement. The funding statement for the National Natural Science Foundation of China was displayed as “No. 8111360022”. The number is incorrect. The correct Funding statement appears below.

We acknowledge the financial support of the National Natural Science Foundation of China (No. 32072353) and the Senior Talent Program of Jiangsu University (No. 5501360012).

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: ultrasonic washing, fresh-cut red cabbages, phenolic content, phenolic accumulation, storage quality, microbial safety

Citation: Hong C, Zhou H-C, Zhao Y-M and Ma H (2022) Corrigendum: Ultrasonic washing as an abiotic elicitor to induce the accumulation of phenolics of fresh-cut red cabbages: Effects on storage quality and microbial safety. Front. Nutr. 9:1089902. doi: 10.3389/fnut.2022.1089902

Received: 04 November 2022; Accepted: 08 November 2022;
Published: 17 November 2022.

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

Copyright © 2022 Hong, Zhou, Zhao and Ma. 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: Haile Ma, bWhsJiN4MDAwNDA7dWpzLmVkdS5jbg==; Yi-Ming Zhao, emhhb3lpbWluZzExMjkmI3gwMDA0MDsxMjYuY29t

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.