In the published article, an author name was incorrectly spelled as “Yuhao Wang.” The correct spelling is “Yanbo Wang.”
Additionally, there was an error in affiliation 2. Instead of “Xiaoshan Entry-Exit Inspection and Quarantine Bureau, Hangzhou, China,” it should be “Hangzhou Customs District, Hangzhou, China.”
Lastly, there was also an error regarding the affiliations for Linyu Nian and Luyun Cai. They should also have the affiliation “Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China” and Yanbo Wang should not have affiliation 3.
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.
Summary
Keywords
bone gelatin, xylitol, stevioside, Gadus morhua, cod
Citation
Nian L, Cao A, Wang J, Tian H, Liu Y, Gong L, Cai L and Wang Y (2019) Corrigendum: Viscoelastic and Functional Properties of Cod-Bone Gelatin in the Presence of Xylitol and Stevioside. Front. Chem. 7:120. doi: 10.3389/fchem.2019.00120
Received
31 May 2018
Accepted
15 February 2019
Published
02 April 2019
Approved by
Frontiers in Chemistry Editorial Office, Frontiers Media SA, Switzerland
Volume
7 - 2019
Updates
Copyright
© 2019 Nian, Cao, Wang, Tian, Liu, Gong, Cai and Wang.
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: Luyun Cai lycai515@163.comYanbo Wang wangyb@mail.zjgsu.edu.cn
This article was submitted to Food Chemistry, a section of the journal Frontiers in Chemistry
†These authors have contributed equally to this work
‡Co-first author
Disclaimer
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