{"title":"“乳酸菌菌株对固态发酵生产的红曲米的风味特征、代谢物和质量特性的影响”[食品法典。Int. 197(2024) 115172]的更正。","authors":"Zihan Gong, Zhengyan Wu, Qi Yang, Jun Liu, Pengfei Jiao, Chenglun Tang","doi":"10.1016/j.foodres.2025.115730","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":"202 ","pages":"115730"},"PeriodicalIF":0.0000,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Corrigendum to \\\"Influences of lactic acid bacteria strains on the flavor profiles, metabolites and quality characteristics of red yeast rice produced by solid-state fermentation\\\" [Food Res. Int. 197 (2024) 115172].\",\"authors\":\"Zihan Gong, Zhengyan Wu, Qi Yang, Jun Liu, Pengfei Jiao, Chenglun Tang\",\"doi\":\"10.1016/j.foodres.2025.115730\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":94010,\"journal\":{\"name\":\"Food research international (Ottawa, Ont.)\",\"volume\":\"202 \",\"pages\":\"115730\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2025-02-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food research international (Ottawa, Ont.)\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.1016/j.foodres.2025.115730\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"2025/1/11 0:00:00\",\"PubModel\":\"Epub\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food research international (Ottawa, Ont.)","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1016/j.foodres.2025.115730","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"2025/1/11 0:00:00","PubModel":"Epub","JCR":"","JCRName":"","Score":null,"Total":0}
Corrigendum to "Influences of lactic acid bacteria strains on the flavor profiles, metabolites and quality characteristics of red yeast rice produced by solid-state fermentation" [Food Res. Int. 197 (2024) 115172].