Corrigendum to “Correlation between bacterial community succession and propionic acid during gray sufu fermentation” [Food Chem. 353 (2021) 129447]

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Bibliographic Details
Published in:Food chemistry 2021-10, Vol.359, p.129919-129919, Article 129919
Main Authors: Song, Zhengyang, Hu, Yanzhou, Chen, Xu, Li, Guohui, Zhong, Qiding, He, Xiaoyun, Xu, Wentao
Format: Article
Language:English
Online Access:Get full text
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ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2021.129919