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Chitooligosaccharides from squid pen prepared using different enzymes: characteristics and the effect on quality of surimi gel during refrigerated storage

Crossref DOI link: https://doi.org/10.1186/s43014-019-0005-4

Published Online: 2019-10-28

Published Print: 2019-12

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Singh, Avtar

Benjakul, Soottawat

Prodpran, Thummanoon
License Information

Text and Data Mining valid from 2019-10-28

Version of Record valid from 2019-10-28
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Article History

Received: 15 April 2019

Accepted: 10 September 2019

First Online: 28 October 2019

Change Date: 9 December 2019

Change Type: Correction

Change Details: In the original publication of this article [1], the author point out the ‘3.18–4.77 CFU/g’ in sentence ‘At day 10, all counts were in the range of 5.49–6.57 and 3.18–4.77 CFU/g sample for gels added without and with COS-L’ should be ‘3.18–4.77 log CFU/g’.

Competing interests

: The authors declare that they have no competing interests.

Updates are available Correction dated 2019-12-09

Click to view Correction: https://doi.org/10.1186/s43014-019-0013-4