Front. Nutr. Frontiers in Nutrition Front. Nutr. 2296-861X Frontiers Media S.A. 10.3389/fnut.2022.1064331 Nutrition Correction Corrigendum: The changes of umami substances and influencing factors in preserved egg yolk: pH, endogenous protease, and proteinaceous substance Gao Binghong 1 2 Hu Xiaobo 3 Xue Hui 2 Li Ruiling 2 Liu Huilan 2 Han Tianfeng 2 Tu Yonggang 1 Zhao Yan 1 * 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

Approved by: Frontiers Editorial Office, Frontiers Media SA, Switzerland

 *Correspondence: Yan Zhao zhaoyan@jxau.edu.cn

This article was submitted to Food Chemistry, a section of the journal Frontiers in Nutrition

 24 10 2022 2022 9 1064331 08 10 2022 12 10 2022 Copyright © 2022 Gao, Hu, Xue, Li, Liu, Han, Tu and Zhao. 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.

 A corrigendum on The changes of umami substances and influencing factors in preserved egg yolk: pH, endogenous protease, and proteinaceous substance by Gao, B., Hu, X., Xue, H., Li, R., Liu, H., Han, T., Tu, Y., and Zhao, Y. (2022). Front. Nutr. 9:998448. doi: 10.3389/fnut.2022.998448 preserved egg yolk umami succinic acid OPLS Spearman's correlation

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.

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