Corrigendum to “Effects of the main ingredients of the fermented food, kimchi, on bacterial composition and metabolite profile” [Food Res. Int. 149 (2021) 110668] (Food Research International (2021) 149, (S0963996921005676), (10.1016/j.foodres.2021.110668))

Hye Seon Song; Se Hee Lee; Seung Woo Ahn; Joon Yong Kim; Jin Kyu Rhee; Seong Woon Roh

doi:10.1016/j.foodres.2022.110946

Corrigendum to “Effects of the main ingredients of the fermented food, kimchi, on bacterial composition and metabolite profile” [Food Res. Int. 149 (2021) 110668] (Food Research International (2021) 149, (S0963996921005676), (10.1016/j.foodres.2021.110668))

Hye Seon Song, Se Hee Lee, Seung Woo Ahn, Joon Yong Kim, Jin Kyu Rhee, Seong Woon Roh

Department of Food Science & Biotechnology

Research output: Contribution to journal › Comment/debate

Abstract

The authors regret that the two research fund numbers (2021R1F1A1056188 and 321021031HD030) were omitted in the acknowledgements section of the original article. The corrected acknowledgements section is updated as follows: This research was supported by the World Institute of Kimchi funded by the Ministry of Science and ICT (KE2101-2), Basic Science Research Program of the National Research Foundation of Korea (NRF) (2018R1D1A1A09082921, 2018R1D1A1B07045349 and 2021R1F1A1056188), and Ewha Womans University Research Grant of 2021, and High Value-added Food Technology Development Program, the Ministry of Agriculture, Food and Rural Affairs (MAFRA) (321021031HD030), Republic of Korea. The authors would like to apologise for any inconvenience caused.

Original language	English
Article number	110946
Journal	Food Research International
Volume	156
DOIs	https://doi.org/10.1016/j.foodres.2022.110946
State	Published - Jun 2022

Bibliographical note

Funding Information:
This research was supported by the World Institute of Kimchi funded by the Ministry of Science and ICT (KE2101-2), Basic Science Research Program of the National Research Foundation of Korea (NRF) (2018R1D1A1A09082921, 2018R1D1A1B07045349 and 2021R1F1A1056188), and Ewha Womans University Research Grant of 2021, and High Value-added Food Technology Development Program, the Ministry of Agriculture, Food and Rural Affairs (MAFRA) (321021031HD030), Republic of Korea.

Publisher Copyright:
© 2021 The Author(s)

Access to Document

10.1016/j.foodres.2022.110946

Fingerprint

Dive into the research topics of 'Corrigendum to “Effects of the main ingredients of the fermented food, kimchi, on bacterial composition and metabolite profile” [Food Res. Int. 149 (2021) 110668] (Food Research International (2021) 149, (S0963996921005676), (10.1016/j.foodres.2021.110668))'. Together they form a unique fingerprint.

Cite this

Song, H. S., Lee, S. H., Ahn, S. W., Kim, J. Y., Rhee, J. K., & Roh, S. W. (2022). Corrigendum to “Effects of the main ingredients of the fermented food, kimchi, on bacterial composition and metabolite profile” [Food Res. Int. 149 (2021) 110668] (Food Research International (2021) 149, (S0963996921005676), (10.1016/j.foodres.2021.110668)). Food Research International, 156, Article 110946. https://doi.org/10.1016/j.foodres.2022.110946

@article{208a707e32924577ad104913aa3c4595,

title = "Corrigendum to “Effects of the main ingredients of the fermented food, kimchi, on bacterial composition and metabolite profile” [Food Res. Int. 149 (2021) 110668] (Food Research International (2021) 149, (S0963996921005676), (10.1016/j.foodres.2021.110668))",

abstract = "The authors regret that the two research fund numbers (2021R1F1A1056188 and 321021031HD030) were omitted in the acknowledgements section of the original article. The corrected acknowledgements section is updated as follows: This research was supported by the World Institute of Kimchi funded by the Ministry of Science and ICT (KE2101-2), Basic Science Research Program of the National Research Foundation of Korea (NRF) (2018R1D1A1A09082921, 2018R1D1A1B07045349 and 2021R1F1A1056188), and Ewha Womans University Research Grant of 2021, and High Value-added Food Technology Development Program, the Ministry of Agriculture, Food and Rural Affairs (MAFRA) (321021031HD030), Republic of Korea. The authors would like to apologise for any inconvenience caused.",

author = "Song, {Hye Seon} and Lee, {Se Hee} and Ahn, {Seung Woo} and Kim, {Joon Yong} and Rhee, {Jin Kyu} and Roh, {Seong Woon}",

note = "Funding Information: This research was supported by the World Institute of Kimchi funded by the Ministry of Science and ICT (KE2101-2), Basic Science Research Program of the National Research Foundation of Korea (NRF) (2018R1D1A1A09082921, 2018R1D1A1B07045349 and 2021R1F1A1056188), and Ewha Womans University Research Grant of 2021, and High Value-added Food Technology Development Program, the Ministry of Agriculture, Food and Rural Affairs (MAFRA) (321021031HD030), Republic of Korea. Publisher Copyright: {\textcopyright} 2021 The Author(s)",

year = "2022",

month = jun,

doi = "10.1016/j.foodres.2022.110946",

language = "English",

volume = "156",

journal = "Food Research International",

issn = "0963-9969",

publisher = "Elsevier Ltd.",

}

Song, HS, Lee, SH, Ahn, SW, Kim, JY, Rhee, JK & Roh, SW 2022, 'Corrigendum to “Effects of the main ingredients of the fermented food, kimchi, on bacterial composition and metabolite profile” [Food Res. Int. 149 (2021) 110668] (Food Research International (2021) 149, (S0963996921005676), (10.1016/j.foodres.2021.110668))', Food Research International, vol. 156, 110946. https://doi.org/10.1016/j.foodres.2022.110946

Corrigendum to “Effects of the main ingredients of the fermented food, kimchi, on bacterial composition and metabolite profile” [Food Res. Int. 149 (2021) 110668] (Food Research International (2021) 149, (S0963996921005676), (10.1016/j.foodres.2021.110668)). / Song, Hye Seon; Lee, Se Hee; Ahn, Seung Woo et al.
In: Food Research International, Vol. 156, 110946, 06.2022.

Research output: Contribution to journal › Comment/debate

TY - JOUR

T1 - Corrigendum to “Effects of the main ingredients of the fermented food, kimchi, on bacterial composition and metabolite profile” [Food Res. Int. 149 (2021) 110668] (Food Research International (2021) 149, (S0963996921005676), (10.1016/j.foodres.2021.110668))

AU - Song, Hye Seon

AU - Lee, Se Hee

AU - Ahn, Seung Woo

AU - Kim, Joon Yong

AU - Rhee, Jin Kyu

AU - Roh, Seong Woon

N1 - Funding Information: This research was supported by the World Institute of Kimchi funded by the Ministry of Science and ICT (KE2101-2), Basic Science Research Program of the National Research Foundation of Korea (NRF) (2018R1D1A1A09082921, 2018R1D1A1B07045349 and 2021R1F1A1056188), and Ewha Womans University Research Grant of 2021, and High Value-added Food Technology Development Program, the Ministry of Agriculture, Food and Rural Affairs (MAFRA) (321021031HD030), Republic of Korea. Publisher Copyright: © 2021 The Author(s)

PY - 2022/6

Y1 - 2022/6

N2 - The authors regret that the two research fund numbers (2021R1F1A1056188 and 321021031HD030) were omitted in the acknowledgements section of the original article. The corrected acknowledgements section is updated as follows: This research was supported by the World Institute of Kimchi funded by the Ministry of Science and ICT (KE2101-2), Basic Science Research Program of the National Research Foundation of Korea (NRF) (2018R1D1A1A09082921, 2018R1D1A1B07045349 and 2021R1F1A1056188), and Ewha Womans University Research Grant of 2021, and High Value-added Food Technology Development Program, the Ministry of Agriculture, Food and Rural Affairs (MAFRA) (321021031HD030), Republic of Korea. The authors would like to apologise for any inconvenience caused.

AB - The authors regret that the two research fund numbers (2021R1F1A1056188 and 321021031HD030) were omitted in the acknowledgements section of the original article. The corrected acknowledgements section is updated as follows: This research was supported by the World Institute of Kimchi funded by the Ministry of Science and ICT (KE2101-2), Basic Science Research Program of the National Research Foundation of Korea (NRF) (2018R1D1A1A09082921, 2018R1D1A1B07045349 and 2021R1F1A1056188), and Ewha Womans University Research Grant of 2021, and High Value-added Food Technology Development Program, the Ministry of Agriculture, Food and Rural Affairs (MAFRA) (321021031HD030), Republic of Korea. The authors would like to apologise for any inconvenience caused.

UR - http://www.scopus.com/inward/record.url?scp=85125453995&partnerID=8YFLogxK

U2 - 10.1016/j.foodres.2022.110946

DO - 10.1016/j.foodres.2022.110946

M3 - Comment/debate

C2 - 35650988

AN - SCOPUS:85125453995

SN - 0963-9969

VL - 156

JO - Food Research International

JF - Food Research International

M1 - 110946

ER -

Song HS, Lee SH, Ahn SW, Kim JY, Rhee JK, Roh SW. Corrigendum to “Effects of the main ingredients of the fermented food, kimchi, on bacterial composition and metabolite profile” [Food Res. Int. 149 (2021) 110668] (Food Research International (2021) 149, (S0963996921005676), (10.1016/j.foodres.2021.110668)). Food Research International. 2022 Jun;156:110946. doi: 10.1016/j.foodres.2022.110946