Corrigendum to “Unveiling the flavor evolution and metabolic mechanism in closed solid-state fermentation of vinegar: a multimodal omics integration”. [229 (2026) 118495/FRIN 118495]

IF 8.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Research International Pub Date : 2026-04-30 Epub Date: 2026-02-24 DOI:10.1016/j.foodres.2026.118770

Nan Zhang , Yong jian Yu , Ke Wang , Yuan yuan Zhu , Yu qin Wang , Dong Han , Xue zhi Wu , Yun song Yang , Shuai wei Dou , Shi yuan Lin

引用次数: 0

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“揭示醋封闭固态发酵中的风味演变和代谢机制：多模态组学整合”的更正。[229 (2026) 118495/ frin 118495]。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Research International 工程技术-食品科技

CiteScore

12.50

自引率

7.40%

发文量

1183

审稿时长

79 days

期刊介绍： Food Research International serves as a rapid dissemination platform for significant and impactful research in food science, technology, engineering, and nutrition. The journal focuses on publishing novel, high-quality, and high-impact review papers, original research papers, and letters to the editors across various disciplines in the science and technology of food. Additionally, it follows a policy of publishing special issues on topical and emergent subjects in food research or related areas. Selected, peer-reviewed papers from scientific meetings, workshops, and conferences on the science, technology, and engineering of foods are also featured in special issues.