Abstract
[This corrects the article DOI: 10.3389/fnut.2021.645416.].
Highlights
Corrigendum: Effects of Anaerobic Fermentation on Black Garlic Extract by Lactobacillus: Changes in Flavor and Functional Components
The authors apologize for this error and state that this does not change the scientific conclusions of the article in any way
Publisher’s Note: All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers
Summary
Corrigendum: Effects of Anaerobic Fermentation on Black Garlic Extract by Lactobacillus: Changes in Flavor and Functional Components. Approved by: Frontiers Editorial Office, Frontiers Media SA, Switzerland *Correspondence: Jinkai Zheng jinkai8212@163.com Jifeng Chen chenjifeng@zzu.edu.cn
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