Corrigendum: Flavor Formation in Chinese Rice Wine (Huangjiu): Impacts of the Flavor-Active Microorganisms, Raw Materials, and Fermentation Technology
Yijin Yang, Wuyao Hu, Yongjun Xia, Zhiyong Mu, Leren Tao, Xin Song, Hui Zhang, Bin Ni, Lianzhong Ai
Abstract
[This corrects the article DOI: 10.3389/fmicb.2020.580247.].
Topics & Concepts
FlavorWineMicroorganismFood scienceFermentationRaw materialBiotechnologyEnvironmental scienceBiologyBacteriaEcologyGeneticsFermentation and Sensory AnalysisBiochemical and biochemical processesTea Polyphenols and Effects