“乳酸菌菌株对固态发酵生产的红曲米的风味特征、代谢物和质量特性的影响”[食品法典。Int. 197(2024) 115172]的更正。

IF 8 Food research international (Ottawa, Ont.) Pub Date : 2025-02-01 Epub Date: 2025-01-11 DOI:10.1016/j.foodres.2025.115730
Zihan Gong, Zhengyan Wu, Qi Yang, Jun Liu, Pengfei Jiao, Chenglun Tang
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Corrigendum to "Influences of lactic acid bacteria strains on the flavor profiles, metabolites and quality characteristics of red yeast rice produced by solid-state fermentation" [Food Res. Int. 197 (2024) 115172].
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