Error in Figure
In the original publication [], there was a mistake in Figure 2. The corrected Figure 2 appears below. The authors state that the scientific conclusions are unaffected. This correction was approved by the Academic Editor. The original publication has also been updated.
Figure 2.
Microstructure of unfermented (a) and fermented (b) giant squid; WHC (c) and T2 relaxation time distribution (d) of unfermented and fermented giant squid; T2 relaxation time (e–g) and peak area (h–j) of unfermented and fermented giant squid. UF and LS represent unfermented samples and fermented samples, respectively.
Reference
- Mu, H.; Weng, P.; Wu, Z. Mixed Inoculation with Lacticaseibacillus casei and Staphylococcus carnosus Improves Safety, Gel Properties and Flavor of Giant Squid Surimi Without Added Seasonings. Fermentation 2025, 11, 404. [Google Scholar] [CrossRef]
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