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Frontiers in Nutrition
(Sep 2021)
Corrigendum: Effects of Anaerobic Fermentation on Black Garlic Extract by Lactobacillus: Changes in Flavor and Functional Components
Li Ma,
Li Ma,
Chengying Zhao,
Jifeng Chen,
Jinkai Zheng
Affiliations
Li Ma
School of Life Sciences, Zhengzhou University, Zhengzhou, China
Li Ma
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
Chengying Zhao
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
Jifeng Chen
School of Life Sciences, Zhengzhou University, Zhengzhou, China
Jinkai Zheng
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
DOI
https://doi.org/10.3389/fnut.2021.745272
Journal volume & issue
Vol. 8
Abstract
Read online
No abstracts available.
Keywords
black garlic extract
fermentation
Lactobacillus
sensory
functional components
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