Corrigendum to “Exploring the salt taste-enhancing activity of key peptides and ultrafiltrated fractions from spent hen meat hydrolysate” [Food Chem. 492 (2025) 145444]
Ruixia ChenSchool of Food Science and Engineering, South China University of Technology, Guangzhou 510641, ChinaKakhramon DavranovDepartment of Enzymology, Institute of Microbiology, Academy of Sciences of the Republic of Uzbekistan, Tashkent, Shaykhantakhur district, street Abdulla Kadiriy, 7 B100128, UzbekistanNigora RustamovaDepartment of Enzymology, Institute of Microbiology, Academy of Sciences of the Republic of Uzbekistan, Tashkent, Shaykhantakhur district, street Abdulla Kadiriy, 7 B100128, UzbekistanWeizheng SunSchool of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510641, China. Electronic address: [email protected]Xiaochen LiuSchool of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China. Electronic address: [email protected]
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