勘误：中国黄酒风味的形成：风味活性微生物、原料及发酵技术的影响
Corrigendum: Flavor Formation in Chinese Rice Wine (Huangjiu): Impacts of the Flavor-Active Microorganisms, Raw Materials, and Fermentation Technology.
作者信息
Yang Yijin, Hu Wuyao, Xia Yongjun, Mu Zhiyong, Tao Leren, Song Xin, Zhang Hui, Ni Bin, Ai Lianzhong
机构信息
Shanghai Engineering Research Center of Food Microbiology, School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai, China.
School of Energy and Power Engineering, University of Shanghai for Science and Technology, Shanghai, China.
出版信息
Front Microbiol. 2021 Feb 25;12:636810. doi: 10.3389/fmicb.2021.636810. eCollection 2021.
Abstract
[This corrects the article DOI: 10.3389/fmicb.2020.580247.].
摘要
[本文更正了文章的数字对象标识符：10.3389/fmicb.2020.580247。]
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