Corrigendum: Viscoelastic and Functional Properties of Cod-Bone Gelatin in the Presence of Xylitol and Stevioside
- 1College of Food Science and Engineering, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, China
- 2Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China
- 3Hangzhou Customs District, Hangzhou, China
- 4College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
by Nian, L., Cao, A., Wang, J., Tian, H., Liu, Y., Gong, L., et al. (2018). Front. Chem. 6:111. doi: 10.3389/fchem.2018.00111
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.
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
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.
†These authors have contributed equally to this work