Corrigendum: Flavor Formation in Chinese Rice Wine (Huangjiu): Impacts of the Flavor-Active Microorganisms, Raw Materials, and Fermentation Technology
oleh: Yijin Yang, Yijin Yang, Wuyao Hu, Yongjun Xia, Zhiyong Mu, Leren Tao, Xin Song, Hui Zhang, Bin Ni, Lianzhong Ai
| Format: | Article |
|---|---|
| Diterbitkan: | Frontiers Media S.A. 2021-02-01 |
Deskripsi
Subjek
Huangjiu (Chinese rice wine); flavor compounds; microbial community; raw material; fermentation technology; yeast starter