Corrigendum: Flavor Formation in Chinese Rice Wine (Huangjiu): Impacts of the Flavor-Active Microorganisms, Raw Materials, and Fermentation Technology

Detalles Bibliográficos
Autores principales: Yang, Yijin, Hu, Wuyao, Xia, Yongjun, Mu, Zhiyong, Tao, Leren, Song, Xin, Zhang, Hui, Ni, Bin, Ai, Lianzhong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2021
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7947919/
https://www.ncbi.nlm.nih.gov/pubmed/33717031
http://dx.doi.org/10.3389/fmicb.2021.636810

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7947919/
https://www.ncbi.nlm.nih.gov/pubmed/33717031
http://dx.doi.org/10.3389/fmicb.2021.636810

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