Corrigendum to “An isolated salt-tolerant Tetragenococcus halophilus 2MH-3 improved the volatile flavor of low-salt fermented fish sauce by regulating the microbial community” [Food Res. Int. 196 (2024) 115052]
Jiarun Han , Shi Hu , Xin Zhao , Jialan Jiang , Qi Wang , Jinfeng Wu , Xilian Zhao , Ping Li , Qing Gu
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期刊介绍：
Food Research International serves as a rapid dissemination platform for significant and impactful research in food science, technology, engineering, and nutrition. The journal focuses on publishing novel, high-quality, and high-impact review papers, original research papers, and letters to the editors across various disciplines in the science and technology of food. Additionally, it follows a policy of publishing special issues on topical and emergent subjects in food research or related areas. Selected, peer-reviewed papers from scientific meetings, workshops, and conferences on the science, technology, and engineering of foods are also featured in special issues.
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