Corrigendum: Flavor Formation in Chinese Rice Wine (Huangjiu): Impacts of the Flavor-Active Microorganisms, Raw Materials, and Fermentation Technology
Main Authors: | Yijin Yang, Wuyao Hu, Yongjun Xia, Zhiyong Mu, Leren Tao, Xin Song, Hui Zhang, Bin Ni, Lianzhong Ai |
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Format: | Article |
Language: | English |
Published: |
Frontiers Media S.A.
2021-02-01
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Series: | Frontiers in Microbiology |
Subjects: | |
Online Access: | https://www.frontiersin.org/articles/10.3389/fmicb.2021.636810/full |
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