Frontiers Production Officeby Yang, J., Sun, Y., Gao, T., Wu, Y., Sun, H., Zhu, Q., Liu, C., Zhou, C., Han, Y., and Tao, Y. (2022). Front. Nutr. 9:833906. doi: 10.3389/fnut.2022.833906
The conflict of interest statement was erroneously given as “The authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest.”
The correct conflict of interest statement is
“The author YT had previously collaborated with the reviewer KWC.
The remaining authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest.”
The original version of this article has been updated.
Keywords: lactic acid bacteria, apple juice, fermentation, physicochemical properties, bioactivities
Citation: Frontiers Production Office (2025) Correction: Fermentation and storage characteristics of “Fuji” apple juice using Lactobacillus acidophilus, Lactobacillus casei and Lactobacillus plantarum: microbial growth, metabolism of bioactives and in vitro bioactivities. Front. Nutr. 12:1695110. doi: 10.3389/fnut.2025.1695110
Received: 29 August 2025; Accepted: 29 August 2025;
Published: 09 September 2025.
Approved by:
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