Corrigendum: The changes of umami substances and influencing factors in preserved egg yolk: pH, endogenous protease, and proteinaceous substance

doi:10.3389/fnut.2022.1064331

Published Erratum

. 2022 Oct 24:9:1064331.

doi: 10.3389/fnut.2022.1064331. eCollection 2022.

Corrigendum: The changes of umami substances and influencing factors in preserved egg yolk: pH, endogenous protease, and proteinaceous substance

Binghong Gao^{1

2}, Xiaobo Hu³, Hui Xue², Ruiling Li², Huilan Liu², Tianfeng Han², Yonggang Tu¹, Yan Zhao¹

Affiliations

¹ Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang, China.
² Engineering Research Center of Biomass Conversion, Ministry of Education, Nanchang University, Nanchang, China.
³ State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China.

PMID: 36386898
PMCID: PMC9644047
DOI: 10.3389/fnut.2022.1064331

Published Erratum

Corrigendum: The changes of umami substances and influencing factors in preserved egg yolk: pH, endogenous protease, and proteinaceous substance

Binghong Gao et al. Front Nutr. 2022.

. 2022 Oct 24:9:1064331.

doi: 10.3389/fnut.2022.1064331. eCollection 2022.

Authors

Binghong Gao^{1

2}, Xiaobo Hu³, Hui Xue², Ruiling Li², Huilan Liu², Tianfeng Han², Yonggang Tu¹, Yan Zhao¹

Affiliations

¹ Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang, China.
² Engineering Research Center of Biomass Conversion, Ministry of Education, Nanchang University, Nanchang, China.
³ State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China.

PMID: 36386898
PMCID: PMC9644047
DOI: 10.3389/fnut.2022.1064331

Abstract

[This corrects the article DOI: 10.3389/fnut.2022.998448.].

Keywords: OPLS; Spearman's correlation; preserved egg yolk; succinic acid; umami.

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Erratum for

The changes of umami substances and influencing factors in preserved egg yolk: pH, endogenous protease, and proteinaceous substance.
Gao B, Hu X, Xue H, Li R, Liu H, Han T, Tu Y, Zhao Y. Gao B, et al. Front Nutr. 2022 Sep 26;9:998448. doi: 10.3389/fnut.2022.998448. eCollection 2022. Front Nutr. 2022. PMID: 36225876 Free PMC article.

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Corrigendum: The changes of umami substances and influencing factors in preserved egg yolk: pH, endogenous protease, and proteinaceous substance

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Corrigendum: The changes of umami substances and influencing factors in preserved egg yolk: pH, endogenous protease, and proteinaceous substance

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