Europe PMC

This website requires cookies, and the limited processing of your personal data in order to function. By using the site you are agreeing to this as outlined in our privacy notice and cookie policy.

Corrigendum to "Formation mechanism of lipid-derived volatile flavor compounds metabolized by inoculated probiotics and their improving effect on the flavor of low-salt dry-cured mackerel" [Food Chem. 437(Part 1) (2024) 137636].

Author information

Affiliations

  • 1. College of Light Industry and Food Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China.
      Authors
    • Mai R 1
    • Liu J 1
    (2 authors)
  • 2. College of Light Industry and Food Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou, China; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Beijing, China; Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou, China.
      Authors
    • Yang J 2
    • Li X 2
    • Zhao W 2
    • Bai W 2
    (4 authors)

Food Chemistry, 25 Jan 2024, 442:138339
https://doi.org/10.1016/j.foodchem.2023.138339 PMID: 38272765 

This corrects "Formation mechanism of lipid-derived volatile flavor compounds metabolized by inoculated probiotics and their improving effect on the flavor of low-salt dry-cured mackerel." Food Chem. 2024 Mar 30;437(Pt 1):137636.

Abstract 

No abstract provided.

Full text links 

Read article at publisher's site: https://doi.org/10.1016/j.foodchem.2023.138339

Similar Articles 

To arrive at the top five similar articles we use a word-weighted algorithm to compare words from the Title and Abstract of each citation.

Funding 

Funders who supported this work.

National Natural Science Foundation of China (2)