Corrigendum to "Formation mechanism of lipid-derived volatile flavor compounds metabolized by inoculated probiotics and their improving effect on the flavor of low-salt dry-cured mackerel" [Food Chem. 437(Part 1) (2024) 137636].

Food Chem

College of Light Industry and Food Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou, China; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Beijing, China; Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou, China. Electronic address:

Published: June 2024

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http://dx.doi.org/10.1016/j.foodchem.2023.138339DOI Listing

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Article Synopsis
  • The article DOI: 10.1016/j.jot.2024.06.010 has been corrected for accuracy.
  • This correction ensures that readers are accessing the most reliable information.
  • It reflects ongoing efforts to maintain academic integrity and clarity in published research.
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