In the published article, there was an error in affiliation(s).
Instead of “Binghong Gao1, Xiaobo Hu2, Hui Xue1, Ruiling Li1, Huilan Liu1, Tianfeng Han1, Yonggang Tu3 and Yan Zhao3*
1Engineering Research Center of Biomass Conversion, Ministry of Education, Nanchang University, Nanchang, China
2State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
3Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang, China,” it should be
“Binghong Gao1,2, Xiaobo Hu3, Hui Xue2, Ruiling Li2, Huilan Liu2, Tianfeng Han2, Yonggang Tu1 and Yan Zhao1*
1Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang, China
2Engineering Research Center of Biomass Conversion, Ministry of Education, Nanchang University, Nanchang, China
3State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China”.
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.
Summary
Keywords
preserved egg yolk, umami, succinic acid, OPLS, Spearman's correlation
Citation
Gao B, Hu X, Xue H, Li R, Liu H, Han T, Tu Y and Zhao Y (2022) Corrigendum: The changes of umami substances and influencing factors in preserved egg yolk: pH, endogenous protease, and proteinaceous substance. Front. Nutr. 9:1064331. doi: 10.3389/fnut.2022.1064331
Received
08 October 2022
Accepted
12 October 2022
Published
24 October 2022
Approved by
Frontiers Editorial Office, Frontiers Media SA, Switzerland
Volume
9 - 2022
Updates
Copyright
© 2022 Gao, Hu, Xue, Li, Liu, Han, Tu and Zhao.
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: Yan Zhao zhaoyan@jxau.edu.cn
This article was submitted to Food Chemistry, a section of the journal Frontiers in Nutrition
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.