eFood

Volume 2, Issue 1, February 2021, Pages 47 - 47

Expression of Concern

Available Online 17 February 2021.
DOI
https://doi.org/10.2991/efood.k.210216.001How to use a DOI?
Open Access
This is an open access article distributed under the CC BY-NC license.

The Journal Editors issue this expression of concern to alert readers to questions about the possible reliability of findings in the following article:

Xiao J, Wang M, Wu J L. Application of Carbon Stable Isotope Ratio Mass Spectrometry in Authenticity of “Zero-Added-Glutamate” Soy Sauces [J]. eFood, 2020, 1(6): 399-405 [1].

We are issuing this notice after receiving alerts from readers of the journal eFood commenting on data originality and experimental design. In response, we want to clarify that the journal’s standard peer-review process was followed in the publication of this paper. To minimize potential bias, as one of the paper’s authors is a co-founding editor of the journal, the co-founding editor was not involved in the peer review of the manuscript, and two external independent reviewers were invited to evaluate the paper.

At present, additional independent peer-review is ongoing to ascertain whether concerns about the research content of the paper have merit.

Atlantis Press is conducting an in-depth investigation following the Committee on Publication Ethics (COPE) guidelines. Further editorial action will be taken after the investigation has been concluded.

This notice will be updated upon our completion of the investigations.

Journal
eFood
Volume-Issue
2 - 1
Pages
47 - 47
Publication Date
2021/02/17
ISSN (Online)
2666-3066
DOI
https://doi.org/10.2991/efood.k.210216.001How to use a DOI?
Open Access
This is an open access article distributed under the CC BY-NC license.

Cite this article

TY  - JOUR
PY  - 2021
DA  - 2021/02/17
TI  - Expression of Concern
JO  - eFood
SP  - 47
EP  - 47
VL  - 2
IS  - 1
SN  - 2666-3066
UR  - https://doi.org/10.2991/efood.k.210216.001
DO  - https://doi.org/10.2991/efood.k.210216.001
ID  - false2021
ER  -