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Corrigendum to "Correlation between bacterial community succession and propionic acid during gray sufu fermentation" [Food Chem. 353 (2021) 129447].
Song, Zhengyang; Hu, Yanzhou; Chen, Xu; Li, Guohui; Zhong, Qiding; He, Xiaoyun; Xu, Wentao.
Afiliación
  • Song Z; Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; China National Institute of Food and Fermentation Industries, Beijing 100015, China.
  • Hu Y; Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
  • Chen X; Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
  • Li G; China National Institute of Food and Fermentation Industries, Beijing 100015, China.
  • Zhong Q; China National Institute of Food and Fermentation Industries, Beijing 100015, China. Electronic address: zhongqiding@163.com.
  • He X; Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China. Electronic address: raininghe@163.com.
  • Xu W; Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Precision Nutrition and Food Quality, Key Laboratory of Safety Assessment of Genetically Modified Organ
Food Chem ; 359: 129919, 2021 Oct 15.
Article en En | MEDLINE | ID: mdl-33934033
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Food Chem Año: 2021 Tipo del documento: Article País de afiliación: China Pais de publicación: Reino Unido
Texto completo
Añadir a Mi BVS
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Food Chem Año: 2021 Tipo del documento: Article País de afiliación: China Pais de publicación: Reino Unido