Author Correction: Regional aroma characteristics of spontaneously fermented Cabernet Sauvignon wines produced from seven sub-regions in Shangri-La of China.
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| Title: | Author Correction: Regional aroma characteristics of spontaneously fermented Cabernet Sauvignon wines produced from seven sub-regions in Shangri-La of China. |
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| Authors: | Sun Q; College of Food Science, Hebei Normal University of Science & Technology, Qinhuangdao, 066600, China.; Hebei Fruit Processing Technology Innovation Center, Hebei Normal University of Science & Technology, Qinhuangdao, 066600, China., Cui R; College of Food Science, Hebei Normal University of Science & Technology, Qinhuangdao, 066600, China., Zhao Y; College of Food Science, Hebei Normal University of Science & Technology, Qinhuangdao, 066600, China. zhaoyue4068@hevttc.edu.cn. |
| Source: | Scientific reports [Sci Rep] 2024 Dec 05; Vol. 14 (1), pp. 30359. Date of Electronic Publication: 2024 Dec 05. |
| Publication Type: | Published Erratum |
| Journal Info: | Publisher: Nature Publishing Group Country of Publication: England NLM ID: 101563288 Publication Model: Electronic Cited Medium: Internet ISSN: 2045-2322 (Electronic) Linking ISSN: 20452322 NLM ISO Abbreviation: Sci Rep Subsets: MEDLINE; PubMed not MEDLINE |
| Database: | MEDLINE Ultimate |
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| ISSN: | 2045-2322 |
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| DOI: | 10.1038/s41598-024-81465-0 |
