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CORRECTION article

Front. Nutr., 17 May 2024
Sec. Nutrition and Food Science Technology
Volume 11 - 2024 | https://doi.org/10.3389/fnut.2024.1423909
This article is part of the Research Topic Enhancing Nutrient Profile, Safety, and Sustainability with Fermentation Technology View all 9 articles

Corrigendum: Optimization of tomato (Solanum lycopersicum L.) juice fermentation process and analysis of its metabolites during fermentation

This article is a correction to:

  1. Optimization of tomato (Solanum lycopersicum L.) juice fermentation process and analysis of its metabolites during fermentation

    1. Read original article
\r\nLei Zhao&#x;Lei Zhao1†Ruxianguli Maimaitiyiming&#x;Ruxianguli Maimaitiyiming1†Jingyang Hong Jingyang Hong1*Liang WangLiang Wang1Ying MuYing Mu1Bingze LiuBingze Liu1Huimin ZhangHuimin Zhang1Keping ChenKeping Chen2Aihemaitijiang Aihaiti Aihemaitijiang Aihaiti1*
  • 1School of Life Science and Technology, Xinjiang University, Urumqi, China
  • 2Xinjiang Huize Food Limited Liability Company, Urumqi, China

A corrigendum on
Optimization of tomato (Solanum lycopersicum L.) juice fermentation process and analysis of its metabolites during fermentation

by Zhao, L., Maimaitiyiming, R., Hong, J., Wang, L., Mu, Y., Liu, B., Zhang, H., Chen, K., and Aihaiti, A. (2024). Front. Nutr. 11:1344117. doi: 10.3389/fnut.2024.1344117

In the published article, Supplementary Table 1 and Supplementary Figure 1 were mistakenly not included in the publication. The missing material has been published in the original article.

Supplementary Figure 1

Plot of cross-validation and alternate testing of OPLS-DA model (ESI+).

Supplementary Table 1

Detailed list of metabolites differing between groups.

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: fermentation, tomato juice, superoxide dismutase, response surface methodology, UHPLC-QE-MS/MS

Citation: Zhao L, Maimaitiyiming R, Hong J, Wang L, Mu Y, Liu B, Zhang H, Chen K and Aihaiti A (2024) Corrigendum: Optimization of tomato (Solanum lycopersicum L.) juice fermentation process and analysis of its metabolites during fermentation. Front. Nutr. 11:1423909. doi: 10.3389/fnut.2024.1423909

Received: 26 April 2024; Accepted: 10 May 2024;
Published: 17 May 2024.

Edited and reviewed by: Eugenio Aprea, University of Trento, Italy

Copyright © 2024 Zhao, Maimaitiyiming, Hong, Wang, Mu, Liu, Zhang, Chen and Aihaiti. 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: Aihemaitijiang Aihaiti, MjM4NjkzNTg4NCYjeDAwMDQwO3FxLmNvbQ==; Jingyang Hong, aG9uZ2ppbmd5YW5nMjAxNyYjeDAwMDQwOzEyNi5jb20=

†These authors share first authorship

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.