Correction: Lin et al. Effect of Physical Structures of Food Matrices on Heat Resistance of Enterococcus faecium NRRL-2356 in Wheat Kernels, Flour and Dough. Foods 2020, 9, 1890

Detalles Bibliográficos
Autores principales: Lin, Biying, Zhu, Yufei, Zhang, Lihui, Xu, Ruzhen, Guan, Xiangyu, Kou, Xiaoxi, Wang, Shaojin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Correction
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8393284/
https://www.ncbi.nlm.nih.gov/pubmed/34441745
http://dx.doi.org/10.3390/foods10081751

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8393284/
https://www.ncbi.nlm.nih.gov/pubmed/34441745
http://dx.doi.org/10.3390/foods10081751

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