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

Detalles Bibliográficos
Autores principales: Ma, Li, Zhao, Chengying, Chen, Jifeng, Zheng, Jinkai
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2021
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8495303/
https://www.ncbi.nlm.nih.gov/pubmed/34631772
http://dx.doi.org/10.3389/fnut.2021.745272
_version_ 1784579517522640896
author Ma, Li
Zhao, Chengying
Chen, Jifeng
Zheng, Jinkai
author_facet Ma, Li
Zhao, Chengying
Chen, Jifeng
Zheng, Jinkai
author_sort Ma, Li
collection PubMed
description
format Online
Article
Text
id pubmed-8495303
institution National Center for Biotechnology Information
language English
publishDate 2021
publisher Frontiers Media S.A.
record_format MEDLINE/PubMed
spelling pubmed-84953032021-10-08 Corrigendum: Effects of Anaerobic Fermentation on Black Garlic Extract by Lactobacillus: Changes in Flavor and Functional Components Ma, Li Zhao, Chengying Chen, Jifeng Zheng, Jinkai Front Nutr Nutrition Frontiers Media S.A. 2021-09-23 /pmc/articles/PMC8495303/ /pubmed/34631772 http://dx.doi.org/10.3389/fnut.2021.745272 Text en Copyright © 2021 Ma, Zhao, Chen and Zheng. https://creativecommons.org/licenses/by/4.0/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.
spellingShingle Nutrition
Ma, Li
Zhao, Chengying
Chen, Jifeng
Zheng, Jinkai
Corrigendum: Effects of Anaerobic Fermentation on Black Garlic Extract by Lactobacillus: Changes in Flavor and Functional Components
title Corrigendum: Effects of Anaerobic Fermentation on Black Garlic Extract by Lactobacillus: Changes in Flavor and Functional Components
title_full Corrigendum: Effects of Anaerobic Fermentation on Black Garlic Extract by Lactobacillus: Changes in Flavor and Functional Components
title_fullStr Corrigendum: Effects of Anaerobic Fermentation on Black Garlic Extract by Lactobacillus: Changes in Flavor and Functional Components
title_full_unstemmed Corrigendum: Effects of Anaerobic Fermentation on Black Garlic Extract by Lactobacillus: Changes in Flavor and Functional Components
title_short Corrigendum: Effects of Anaerobic Fermentation on Black Garlic Extract by Lactobacillus: Changes in Flavor and Functional Components
title_sort corrigendum: effects of anaerobic fermentation on black garlic extract by lactobacillus: changes in flavor and functional components
topic Nutrition
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8495303/
https://www.ncbi.nlm.nih.gov/pubmed/34631772
http://dx.doi.org/10.3389/fnut.2021.745272
work_keys_str_mv AT mali corrigendumeffectsofanaerobicfermentationonblackgarlicextractbylactobacilluschangesinflavorandfunctionalcomponents
AT zhaochengying corrigendumeffectsofanaerobicfermentationonblackgarlicextractbylactobacilluschangesinflavorandfunctionalcomponents
AT chenjifeng corrigendumeffectsofanaerobicfermentationonblackgarlicextractbylactobacilluschangesinflavorandfunctionalcomponents
AT zhengjinkai corrigendumeffectsofanaerobicfermentationonblackgarlicextractbylactobacilluschangesinflavorandfunctionalcomponents

Ejemplares similares