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Corrigendum: Flavor Formation in Chinese Rice Wine (Huangjiu): Impacts of the Flavor-Active Microorganisms, Raw Materials, and Fermentation Technology
| Autores principales: | , , , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Frontiers Media S.A.
2021
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| Materias: | |
| 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 |
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| author | Yang, Yijin Hu, Wuyao Xia, Yongjun Mu, Zhiyong Tao, Leren Song, Xin Zhang, Hui Ni, Bin Ai, Lianzhong |
| author_facet | Yang, Yijin Hu, Wuyao Xia, Yongjun Mu, Zhiyong Tao, Leren Song, Xin Zhang, Hui Ni, Bin Ai, Lianzhong |
| author_sort | Yang, Yijin |
| collection | PubMed |
| description | |
| format | Online Article Text |
| id | pubmed-7947919 |
| institution | National Center for Biotechnology Information |
| language | English |
| publishDate | 2021 |
| publisher | Frontiers Media S.A. |
| record_format | MEDLINE/PubMed |
| spelling | pubmed-79479192021-03-12 Corrigendum: Flavor Formation in Chinese Rice Wine (Huangjiu): Impacts of the Flavor-Active Microorganisms, Raw Materials, and Fermentation Technology Yang, Yijin Hu, Wuyao Xia, Yongjun Mu, Zhiyong Tao, Leren Song, Xin Zhang, Hui Ni, Bin Ai, Lianzhong Front Microbiol Microbiology Frontiers Media S.A. 2021-02-25 /pmc/articles/PMC7947919/ /pubmed/33717031 http://dx.doi.org/10.3389/fmicb.2021.636810 Text en Copyright © 2021 Yang, Hu, Xia, Mu, Tao, Song, Zhang, Ni and Ai. http://creativecommons.org/licenses/by/4.0/ This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms. |
| spellingShingle | Microbiology Yang, Yijin Hu, Wuyao Xia, Yongjun Mu, Zhiyong Tao, Leren Song, Xin Zhang, Hui Ni, Bin Ai, Lianzhong Corrigendum: Flavor Formation in Chinese Rice Wine (Huangjiu): Impacts of the Flavor-Active Microorganisms, Raw Materials, and Fermentation Technology |
| title | Corrigendum: Flavor Formation in Chinese Rice Wine (Huangjiu): Impacts of the Flavor-Active Microorganisms, Raw Materials, and Fermentation Technology |
| title_full | Corrigendum: Flavor Formation in Chinese Rice Wine (Huangjiu): Impacts of the Flavor-Active Microorganisms, Raw Materials, and Fermentation Technology |
| title_fullStr | Corrigendum: Flavor Formation in Chinese Rice Wine (Huangjiu): Impacts of the Flavor-Active Microorganisms, Raw Materials, and Fermentation Technology |
| title_full_unstemmed | Corrigendum: Flavor Formation in Chinese Rice Wine (Huangjiu): Impacts of the Flavor-Active Microorganisms, Raw Materials, and Fermentation Technology |
| title_short | Corrigendum: Flavor Formation in Chinese Rice Wine (Huangjiu): Impacts of the Flavor-Active Microorganisms, Raw Materials, and Fermentation Technology |
| title_sort | corrigendum: flavor formation in chinese rice wine (huangjiu): impacts of the flavor-active microorganisms, raw materials, and fermentation technology |
| topic | Microbiology |
| url | 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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