Corrigendum: Effects of Anaerobic Fermentation on Black Garlic Extract by Lactobacillus: Changes in Flavor and Functional Components

Front Nutr. 2021 Sep 23:8:745272. doi: 10.3389/fnut.2021.745272. eCollection 2021.

Authors

Li Ma^{1

2}, Chengying Zhao², Jifeng Chen¹, Jinkai Zheng²

Affiliations

¹ School of Life Sciences, Zhengzhou University, Zhengzhou, China.
² Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China.

Abstract

[This corrects the article DOI: 10.3389/fnut.2021.645416.].

Keywords: Lactobacillus; black garlic extract; fermentation; functional components; sensory.

Copyright © 2021 Ma, Zhao, Chen and Zheng.

Publication types

Published Erratum