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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.
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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  Data: 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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  Data: <searchLink fieldCode="AU" term="%22Sun+Q%22">Sun Q</searchLink>; 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.<br /><searchLink fieldCode="AU" term="%22Cui+R%22">Cui R</searchLink>; College of Food Science, Hebei Normal University of Science & Technology, Qinhuangdao, 066600, China.<br /><searchLink fieldCode="AU" term="%22Zhao+Y%22">Zhao Y</searchLink>; College of Food Science, Hebei Normal University of Science & Technology, Qinhuangdao, 066600, China. zhaoyue4068@hevttc.edu.cn.
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  Data: <searchLink fieldCode="JN" term="%22101563288%22">Scientific reports</searchLink> [Sci Rep] 2024 Dec 05; Vol. 14 (1), pp. 30359. <i>Date of Electronic Publication: </i>2024 Dec 05.
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  Data: <i>Publisher: </i><searchLink fieldCode="PB" term="%22Nature+Publishing+Group%22">Nature Publishing Group </searchLink><i>Country of Publication: </i>England <i>NLM ID: </i>101563288 <i>Publication Model: </i>Electronic <i>Cited Medium: </i>Internet <i>ISSN: </i>2045-2322 (Electronic) <i>Linking ISSN: </i><searchLink fieldCode="IS" term="%2220452322%22">20452322 </searchLink><i>NLM ISO Abbreviation: </i>Sci Rep <i>Subsets: </i>MEDLINE; PubMed not MEDLINE
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        Value: 10.1038/s41598-024-81465-0
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        Text: English
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      – TitleFull: 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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              Text: 2024 Dec 05
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