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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

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