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Volume 13
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10.3390/foods13193190
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Correction to Foods 2023, 12(9), 1753.
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Correction

Correction: Jiang et al. Characterization of Functional Microorganisms in Representative Traditional Fermented Dongcai from Different Regions of China. Foods 2023, 12, 1753

by
Yanbing Jiang
1,2,
Hao Fu
1,2,
Meng Li
1,2,* and
Changtao Wang
1,2
1
Beijing Key Laboratory of Plant Resource Research and Development, College of Chemistry and Materials Engineering, Beijing Technology and Business University, Beijing 100040, China
2
Institute of Cosmetic Regulatory Science, Beijing Technology and Business University, Beijing 100040, China
*
Author to whom correspondence should be addressed.
Foods 2024, 13(19), 3190; https://doi.org/10.3390/foods13193190
Submission received: 10 September 2024 / Accepted: 11 September 2024 / Published: 8 October 2024
Versions Notes
There was an error in the original publication [1]. A correction has been made to reference [32]. The updated reference is as follows:
32.
Lee, M.; Song, J.H.; Jung, M.Y.; Lee, S.H.; Chang, J.Y. Large-scale targeted metagenomics analysis of bacterial ecological changes in 88 kimchi samples during fermentation. Food Microbiol. 2017, 66, 173–183.
The authors state that the scientific conclusions are unaffected. This correction was approved by the Academic Editor. The original publication has also been updated.

Reference

  1. Jiang, Y.; Fu, H.; Li, M.; Wang, C. Characterization of Functional Microorganisms in Representative Traditional Fermented Dongcai from Different Regions of China. Foods 2023, 12, 1753. [Google Scholar] [CrossRef] [PubMed]
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MDPI and ACS Style

Jiang, Y.; Fu, H.; Li, M.; Wang, C. Correction: Jiang et al. Characterization of Functional Microorganisms in Representative Traditional Fermented Dongcai from Different Regions of China. Foods 2023, 12, 1753. Foods 2024, 13, 3190. https://doi.org/10.3390/foods13193190

AMA Style

Jiang Y, Fu H, Li M, Wang C. Correction: Jiang et al. Characterization of Functional Microorganisms in Representative Traditional Fermented Dongcai from Different Regions of China. Foods 2023, 12, 1753. Foods. 2024; 13(19):3190. https://doi.org/10.3390/foods13193190

Chicago/Turabian Style

Jiang, Yanbing, Hao Fu, Meng Li, and Changtao Wang. 2024. "Correction: Jiang et al. Characterization of Functional Microorganisms in Representative Traditional Fermented Dongcai from Different Regions of China. Foods 2023, 12, 1753" Foods 13, no. 19: 3190. https://doi.org/10.3390/foods13193190

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