Correction to: Food-derived coagulase-negative Staphylococcus as starter cultures for fermented foods
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CORRECTION
Correction to: Food-derived coagulase-negative Staphylococcus as starter cultures for fermented foods Sojeong Heo1 • Jong-Hoon Lee2 • Do-Won Jeong1
Ó The Author(s) 2020
Correction to: Food Sci Biotechnol (2020) 29(8):1023–1035 https://doi.org/10.1007/s10068-02000789-5 The article ‘‘Food-derived coagulase-negative Staphylococcus as starter cultures for fermented foods’’, written by Sojeong Heo, Jong-Hoon Lee, and Do-Won Jeong, was originally published Online First without Open Access. After publication in volume 29, issue 8, page 1023–1035 the author decided to opt for Open Choice and to make the article an Open Access publication. Therefore, the copyright of the article has been changed to Ó The Author(s) 2020 and the article is forthwith distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licen ses/by/4.0/), which permits use, duplication, adaptation,
distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The original article has been corrected. Open Access This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons licence, and indicate if changes were made. The images or other third party material in this article are included in the article’s Creative Commons licence, unless indicated otherwise in a credit line to the material. If material is not included in the article’s Creative Commons licence and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this licence, visit http://creativecommons. org/licenses/by/4.0/.
The original article can be found online at https:// doi.org/10.1007/s10068-020-00789-5. & Do-Won Jeong [email protected] Sojeong Heo [email protected] Jong-Hoon Lee [email protected] 1
Department of Food and Nutrition, Dongduk Women’s University, Seoul, Republic of Korea
2
Department of Food Science and Biotechnology, Kyonggi University, Suwon, Republic of Korea
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