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

• Yijin Yang,
• Yijin Yang,
• Wuyao Hu,
• Yongjun Xia,
• Zhiyong Mu,
• Leren Tao,
• Xin Song,
• Hui Zhang,
• Bin Ni,
• Lianzhong Ai

Affiliations

Yijin Yang

Shanghai Engineering Research Center of Food Microbiology, School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai, China

Yijin Yang

School of Energy and Power Engineering, University of Shanghai for Science and Technology, Shanghai, China

Wuyao Hu

Shanghai Engineering Research Center of Food Microbiology, School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai, China

Yongjun Xia

Shanghai Engineering Research Center of Food Microbiology, School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai, China

Zhiyong Mu

Shanghai Engineering Research Center of Food Microbiology, School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai, China

Leren Tao

School of Energy and Power Engineering, University of Shanghai for Science and Technology, Shanghai, China

Xin Song

Shanghai Engineering Research Center of Food Microbiology, School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai, China

Hui Zhang

Shanghai Jinfeng Wine Co., Ltd., Shanghai, China

Bin Ni

Shanghai Jinfeng Wine Co., Ltd., Shanghai, China

Lianzhong Ai

Shanghai Engineering Research Center of Food Microbiology, School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai, China