Corrigendum: Flavor Formation in Chinese Rice Wine (Huangjiu): Impacts of the Flavor-Active Microorganisms, Raw Materials, and Fermentation Technology

Corrigendum: Flavor Formation in Chinese Rice Wine (Huangjiu): Impacts of the Flavor-Active Microorganisms, Raw Materials, and Fermentation Technology

Bibliographic Details
Main Authors:	Yijin Yang, Wuyao Hu, Yongjun Xia, Zhiyong Mu, Leren Tao, Xin Song, Hui Zhang, Bin Ni, Lianzhong Ai
Format:	Article
Language:	English
Published:	Frontiers Media S.A. 2021-02-01
Series:	Frontiers in Microbiology
Subjects:	Huangjiu (Chinese rice wine) flavor compounds microbial community raw material fermentation technology yeast starter
Online Access:	https://www.frontiersin.org/articles/10.3389/fmicb.2021.636810/full

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