Frontiers in Microbiology (Feb 2021)
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
- DOI
- https://doi.org/10.3389/fmicb.2021.636810
- Journal volume & issue
-
Vol. 12
Abstract
No abstracts available.Keywords
- Huangjiu (Chinese rice wine)
- flavor compounds
- microbial community
- raw material
- fermentation technology
- yeast starter