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Corrigendum: Optimization of tomato (Solanum lycopersicum L.) juice fermentation process and analysis of its

Lei Zhao1, Ruxianguli Maimaitiyiming1, Jingyang Hong1

  • 1School of Life Science and Technology, Xinjiang University, Urumqi, China.

Frontiers in Nutrition
|June 3, 2024
PubMed

Abstract:

[This corrects the article DOI: 10.3389/fnut.2024.1344117.].

Keywords:
UHPLC-QE-MS/MSfermentationresponse surface methodologysuperoxide dismutasetomato juice

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