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<front>
<journal-meta>
<journal-id journal-id-type="publisher-id">Front. Nutr.</journal-id>
<journal-title>Frontiers in Nutrition</journal-title>
<abbrev-journal-title abbrev-type="pubmed">Front. Nutr.</abbrev-journal-title>
<issn pub-type="epub">2296-861X</issn>
<publisher>
<publisher-name>Frontiers Media S.A.</publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id pub-id-type="doi">10.3389/fnut.2021.745272</article-id>
<article-categories>
<subj-group subj-group-type="heading">
<subject>Nutrition</subject>
<subj-group>
<subject>Correction</subject>
</subj-group>
</subj-group>
</article-categories>
<title-group>
<article-title>Corrigendum: Effects of Anaerobic Fermentation on Black Garlic Extract by <italic>Lactobacillus</italic>: Changes in Flavor and Functional Components</article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name><surname>Ma</surname> <given-names>Li</given-names></name>
<xref ref-type="aff" rid="aff1"><sup>1</sup></xref>
<xref ref-type="aff" rid="aff2"><sup>2</sup></xref>
<uri xlink:href="http://loop.frontiersin.org/people/1180501/overview"/>
</contrib>
<contrib contrib-type="author">
<name><surname>Zhao</surname> <given-names>Chengying</given-names></name>
<xref ref-type="aff" rid="aff2"><sup>2</sup></xref>
<uri xlink:href="http://loop.frontiersin.org/people/1180405/overview"/>
</contrib>
<contrib contrib-type="author" corresp="yes">
<name><surname>Chen</surname> <given-names>Jifeng</given-names></name>
<xref ref-type="aff" rid="aff1"><sup>1</sup></xref>
<xref ref-type="corresp" rid="c002"><sup>&#x0002A;</sup></xref>
<uri xlink:href="http://loop.frontiersin.org/people/1198881/overview"/>
</contrib>
<contrib contrib-type="author" corresp="yes">
<name><surname>Zheng</surname> <given-names>Jinkai</given-names></name>
<xref ref-type="aff" rid="aff2"><sup>2</sup></xref>
<xref ref-type="corresp" rid="c001"><sup>&#x0002A;</sup></xref>
</contrib>
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<aff id="aff1"><sup>1</sup><institution>School of Life Sciences, Zhengzhou University</institution>, <addr-line>Zhengzhou</addr-line>, <country>China</country></aff>
<aff id="aff2"><sup>2</sup><institution>Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences</institution>, <addr-line>Beijing</addr-line>, <country>China</country></aff>
<author-notes>
<fn fn-type="edited-by"><p>Approved by: Frontiers Editorial Office, Frontiers Media SA, Switzerland</p></fn>
<corresp id="c001">&#x0002A;Correspondence: Jinkai Zheng <email>jinkai8212&#x00040;163.com</email></corresp>
<corresp id="c002">Jifeng Chen <email>chenjifeng&#x00040;zzu.edu.cn</email></corresp>
<fn fn-type="other" id="fn001"><p>This article was submitted to Food Chemistry, a section of the journal Frontiers in Nutrition</p></fn></author-notes>
<pub-date pub-type="epub">
<day>23</day>
<month>09</month>
<year>2021</year>
</pub-date>
<pub-date pub-type="collection">
<year>2021</year>
</pub-date>
<volume>8</volume>
<elocation-id>745272</elocation-id>
<history>
<date date-type="received">
<day>21</day>
<month>07</month>
<year>2021</year>
</date>
<date date-type="accepted">
<day>22</day>
<month>07</month>
<year>2021</year>
</date>
</history>
<permissions>
<copyright-statement>Copyright &#x000A9; 2021 Ma, Zhao, Chen and Zheng.</copyright-statement>
<copyright-year>2021</copyright-year>
<copyright-holder>Ma, Zhao, Chen and Zheng</copyright-holder>
<license xlink:href="http://creativecommons.org/licenses/by/4.0/"><p>This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.</p></license>
</permissions>
<related-article id="RA1" related-article-type="corrected-article" journal-id="Front Nutr" journal-id-type="nlm-ta" vol="8" page="645416" xlink:href="10.3389/fnut.2021.645416" ext-link-type="doi">A Corrigendum on <article-title>Effects of Anaerobic Fermentation on Black Garlic Extract by <italic>Lactobacillus</italic>: Changes in Flavor and Functional Components</article-title> by Ma, L., Zhao, C., Chen, J., and Zheng, J. (2021). Front. Nutr. 8:645416. doi: <object-id>10.3389/fnut.2021.645416</object-id></related-article>
<kwd-group>
<kwd>black garlic extract</kwd>
<kwd>fermentation</kwd>
<kwd><italic>Lactobacillus</italic></kwd>
<kwd>sensory</kwd>
<kwd>functional components</kwd>
</kwd-group>
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</front>
<body>
<p>In the published article, there was an error in the author&#x00027;s name Jinkai Zheng. Instead of &#x0201C;Jinkai Zheng,&#x0201D; it should be the corresponding author name &#x0201C;Jinkai Zheng<sup>2&#x0002A;</sup>&#x0201D;.</p>
<p>The authors apologize for this error and state that this does not change the scientific conclusions of the article in any way. The original article has been updated.</p>
<sec sec-type="disclaimer" id="s1">
<title>Publisher&#x00027;s Note</title>
<p>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. Any product that may be evaluated in this article, or claim that may be made by its manufacturer, is not guaranteed or endorsed by the publisher.</p>
</sec>
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