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Correction: Exploring the fermentation quality, bacterial community and metabolites of alfalfa ensiled with mugwort residues and Lactiplantibacillus pentosus
Chemical and Biological Technologies in Agriculture volume 10, Article number: 148 (2023)
The Original Article was published on 04 October 2023
Correction: Chem. Biol. Technol. Agric. (2023) 10:107 https://doi.org/10.1186/s40538-023-00472-x
Following the publication of the original article [1], the authors reported an incomplete funding note. The note reads: “This work was funded by the National Natural Science Foundation of China (32001402), the Key Scientific Research Project of Colleges and Universities in Henan Province (23A230003), and the Doctoral Scientific Research Start-up Foundation from Henan University of Technology (31401489)". The note should have been added with a fund number: 31971767.
The correct funding note should have read "This work was funded by the National Natural Science Foundation of China (32001402, 31971767), the Key Scientific Research Project of Colleges and Universities in Henan Province (23A230003), and the Doctoral Scientific Research Start-up Foundation from Henan University of Technology (31401489)."
The original article [1] has been updated.
Reference
Guo L, Wang X, Chen H, Li X, Xiong Yi, Zhou H, Gang Xu, Yang F, Ni K. Exploring the fermentation quality, bacterial community and metabolites of alfalfa ensiled with mugwort residues and Lactiplantibacillus pentosus. Chem Biol Technol Agric. 2023;10:107. https://doi.org/10.1186/s40538-023-00472-x.
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Guo, L., Wang, X., Chen, H. et al. Correction: Exploring the fermentation quality, bacterial community and metabolites of alfalfa ensiled with mugwort residues and Lactiplantibacillus pentosus. Chem. Biol. Technol. Agric. 10, 148 (2023). https://doi.org/10.1186/s40538-023-00521-5
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DOI: https://doi.org/10.1186/s40538-023-00521-5