Weijing Wu, Yanling Wang, Ping Yi, Xufeng Su, Yan Mi, Lanlan Wu, Qianglai Tan
{"title":"更正：不同的蒸煮时间会改变人体肠道微生物群对黄精多糖的消化、吸收和发酵结果。","authors":"Weijing Wu, Yanling Wang, Ping Yi, Xufeng Su, Yan Mi, Lanlan Wu, Qianglai Tan","doi":"10.3389/fnut.2025.1561857","DOIUrl":null,"url":null,"abstract":"<p><p>[This corrects the article DOI: 10.3389/fnut.2024.1466781.].</p>","PeriodicalId":12473,"journal":{"name":"Frontiers in Nutrition","volume":"12 ","pages":"1561857"},"PeriodicalIF":4.0000,"publicationDate":"2025-02-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11873460/pdf/","citationCount":"0","resultStr":"{\"title\":\"Corrigendum: Various steaming durations alter digestion, absorption, and fermentation by human gut microbiota outcomes of <i>Polygonatum cyrtonema</i> Hua polysaccharides.\",\"authors\":\"Weijing Wu, Yanling Wang, Ping Yi, Xufeng Su, Yan Mi, Lanlan Wu, Qianglai Tan\",\"doi\":\"10.3389/fnut.2025.1561857\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p><p>[This corrects the article DOI: 10.3389/fnut.2024.1466781.].</p>\",\"PeriodicalId\":12473,\"journal\":{\"name\":\"Frontiers in Nutrition\",\"volume\":\"12 \",\"pages\":\"1561857\"},\"PeriodicalIF\":4.0000,\"publicationDate\":\"2025-02-17\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11873460/pdf/\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Frontiers in Nutrition\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.3389/fnut.2025.1561857\",\"RegionNum\":2,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"2025/1/1 0:00:00\",\"PubModel\":\"eCollection\",\"JCR\":\"Q2\",\"JCRName\":\"NUTRITION & DIETETICS\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Frontiers in Nutrition","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.3389/fnut.2025.1561857","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"2025/1/1 0:00:00","PubModel":"eCollection","JCR":"Q2","JCRName":"NUTRITION & DIETETICS","Score":null,"Total":0}
Corrigendum: Various steaming durations alter digestion, absorption, and fermentation by human gut microbiota outcomes of Polygonatum cyrtonema Hua polysaccharides.
[This corrects the article DOI: 10.3389/fnut.2024.1466781.].
期刊介绍：
No subject pertains more to human life than nutrition. The aim of Frontiers in Nutrition is to integrate major scientific disciplines in this vast field in order to address the most relevant and pertinent questions and developments. Our ambition is to create an integrated podium based on original research, clinical trials, and contemporary reviews to build a reputable knowledge forum in the domains of human health, dietary behaviors, agronomy & 21st century food science. Through the recognized open-access Frontiers platform we welcome manuscripts to our dedicated sections relating to different areas in the field of nutrition with a focus on human health.
Specialty sections in Frontiers in Nutrition include, for example, Clinical Nutrition, Nutrition & Sustainable Diets, Nutrition and Food Science Technology, Nutrition Methodology, Sport & Exercise Nutrition, Food Chemistry, and Nutritional Immunology. Based on the publication of rigorous scientific research, we thrive to achieve a visible impact on the global nutrition agenda addressing the grand challenges of our time, including obesity, malnutrition, hunger, food waste, sustainability and consumer health.
京公网安备 11010802042870号
京ICP备2023020795号-1
分享
求助内容：
应助结果提醒方式：
扫码关注我们
