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
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author Lin, Biying
Zhu, Yufei
Zhang, Lihui
Xu, Ruzhen
Guan, Xiangyu
Kou, Xiaoxi
Wang, Shaojin
author_facet Lin, Biying
Zhu, Yufei
Zhang, Lihui
Xu, Ruzhen
Guan, Xiangyu
Kou, Xiaoxi
Wang, Shaojin
author_sort Lin, Biying
collection PubMed
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spelling pubmed-83932842021-08-28 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 Lin, Biying Zhu, Yufei Zhang, Lihui Xu, Ruzhen Guan, Xiangyu Kou, Xiaoxi Wang, Shaojin Foods Correction MDPI 2021-07-29 /pmc/articles/PMC8393284/ /pubmed/34441745 http://dx.doi.org/10.3390/foods10081751 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Correction
Lin, Biying
Zhu, Yufei
Zhang, Lihui
Xu, Ruzhen
Guan, Xiangyu
Kou, Xiaoxi
Wang, Shaojin
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
title 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
title_full 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
title_fullStr 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
title_full_unstemmed 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
title_short 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
title_sort 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
topic Correction
url 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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