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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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