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Corrigendum: Flavor Formation in Chinese Rice Wine (Huangjiu): Impacts of the Flavor-Active Microorganisms, Raw Materials, and Fermentation Technology. 2021
Yijin Yang, and
Wuyao Hu, and
Yongjun Xia, and
Zhiyong Mu, and
Leren Tao, and
Xin Song, and
Hui Zhang, and
Bin Ni, and
Lianzhong Ai
Shanghai Engineering Research Center of Food Microbiology, School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai, China.
[This corrects the article DOI: 10.3389/fmicb.2020.580247.].
| UI | MeSH Term | Description | Entries |
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