{"title":"更正 \"提高豆腐产品及其包装质量的新技术：重要概述\"","authors":"","doi":"10.1002/fsh3.12059","DOIUrl":null,"url":null,"abstract":"<p>Du, J., Zhang, M., Qiu, L., Mujumdar, A. S., & Ma, Y. (2023). Novel technologies for improving quality of tofu products and their packaging: A critical overview. <i>Food Safety and Health</i>, 1(1), 41–59. https://doi.org/10.1002/fsh3.12007.</p><p>There was an error in the following reference in the above article:</p><p>Katekan, D., Ekachai, C., & Arunee, A. (2012). Improvement of thua nao production using protein-rich soybean and <i>Bacillus subtilis</i> TN51 starter culture. <i>Annals of Microbiology</i>, 62(2), 785–795. https://doi.org/10.1007/s13213-011-0319-1.</p><p>The correct reference should be:</p><p>Dajanta, K., Chukeatirote, E., & Apichartsrangkoon, A. (2012). Improvement of thua nao production using protein-rich soybean and <i>Bacillus subtilis</i> TN51 starter culture. <i>Annals of Microbiology</i>, 62(2), 785–795. https://doi.org/10.1007/s13213-011-0319-1.</p><p>In Section 2.2, “Katelan et al. (2012)” in the second paragraph should be corrected to “Dajanta et al. (2012)”.</p><p>In the legend of Figure 1, “(Anal, 2019)” should be corrected to “(Reproduced with permission from Dajanta et al., 2012)”.</p><p>We apologize for these errors.</p>","PeriodicalId":100546,"journal":{"name":"Food Safety and Health","volume":"2 4","pages":"526"},"PeriodicalIF":0.0000,"publicationDate":"2024-08-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsh3.12059","citationCount":"0","resultStr":"{\"title\":\"Correction to “Novel technologies for improving quality of tofu products and their packaging: A critical overview”\",\"authors\":\"\",\"doi\":\"10.1002/fsh3.12059\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p>Du, J., Zhang, M., Qiu, L., Mujumdar, A. S., & Ma, Y. (2023). Novel technologies for improving quality of tofu products and their packaging: A critical overview. <i>Food Safety and Health</i>, 1(1), 41–59. https://doi.org/10.1002/fsh3.12007.</p><p>There was an error in the following reference in the above article:</p><p>Katekan, D., Ekachai, C., & Arunee, A. (2012). Improvement of thua nao production using protein-rich soybean and <i>Bacillus subtilis</i> TN51 starter culture. <i>Annals of Microbiology</i>, 62(2), 785–795. https://doi.org/10.1007/s13213-011-0319-1.</p><p>The correct reference should be:</p><p>Dajanta, K., Chukeatirote, E., & Apichartsrangkoon, A. (2012). Improvement of thua nao production using protein-rich soybean and <i>Bacillus subtilis</i> TN51 starter culture. <i>Annals of Microbiology</i>, 62(2), 785–795. https://doi.org/10.1007/s13213-011-0319-1.</p><p>In Section 2.2, “Katelan et al. (2012)” in the second paragraph should be corrected to “Dajanta et al. (2012)”.</p><p>In the legend of Figure 1, “(Anal, 2019)” should be corrected to “(Reproduced with permission from Dajanta et al., 2012)”.</p><p>We apologize for these errors.</p>\",\"PeriodicalId\":100546,\"journal\":{\"name\":\"Food Safety and Health\",\"volume\":\"2 4\",\"pages\":\"526\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2024-08-04\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsh3.12059\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Safety and Health\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://onlinelibrary.wiley.com/doi/10.1002/fsh3.12059\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Safety and Health","FirstCategoryId":"1085","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1002/fsh3.12059","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 0
摘要
Du, J., Zhang, M., Qiu, L., Mujumdar, A. S., & Ma, Y. (2023)。提高豆腐产品及其包装质量的新技术：重要综述。食品安全与健康》，1（1），41-59。https://doi.org/10.1002/fsh3.12007.There，上述文章中的以下参考文献有误：Katekan, D., Ekachai, C., & Arunee, A. (2012).使用富含蛋白质的大豆和枯草芽孢杆菌 TN51 启动培养物提高豆奶产量。https://doi.org/10.1007/s13213-011-0319-1.The 正确的参考文献应为：Dajanta, K., Chukeatirote, E., & Apichartsrangkoon, A. (2012).使用富含蛋白质的大豆和枯草芽孢杆菌 TN51 启动培养物提高豆奶产量。https://doi.org/10.1007/s13213-011-0319-1.In 第 2.2 节，第二段中的 "Katelan et al. (2012) "应更正为 "Dajanta et al. (2012)"。在图 1 的图例中，"（Anal，2019）"应更正为"（经 Dajanta et al. 授权转载，2012）"。我们对这些错误表示歉意。
Correction to “Novel technologies for improving quality of tofu products and their packaging: A critical overview”
Du, J., Zhang, M., Qiu, L., Mujumdar, A. S., & Ma, Y. (2023). Novel technologies for improving quality of tofu products and their packaging: A critical overview. Food Safety and Health, 1(1), 41–59. https://doi.org/10.1002/fsh3.12007.
There was an error in the following reference in the above article:
Katekan, D., Ekachai, C., & Arunee, A. (2012). Improvement of thua nao production using protein-rich soybean and Bacillus subtilis TN51 starter culture. Annals of Microbiology, 62(2), 785–795. https://doi.org/10.1007/s13213-011-0319-1.
The correct reference should be:
Dajanta, K., Chukeatirote, E., & Apichartsrangkoon, A. (2012). Improvement of thua nao production using protein-rich soybean and Bacillus subtilis TN51 starter culture. Annals of Microbiology, 62(2), 785–795. https://doi.org/10.1007/s13213-011-0319-1.
In Section 2.2, “Katelan et al. (2012)” in the second paragraph should be corrected to “Dajanta et al. (2012)”.
In the legend of Figure 1, “(Anal, 2019)” should be corrected to “(Reproduced with permission from Dajanta et al., 2012)”.
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