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

Zhengyang Song Yanzhou Hu Xu Chen Guohui Li Qiding Zhong Xiaoyun He Wentao Xu

Food Chem

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 Organism (Food Safety) (MOA), College of Food Science and Nutritional Engineering, Department of Nutrition and Health, China Agricultural University, Beijing 100083, China. Electronic address:

Published: October 2021

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http://dx.doi.org/10.1016/j.foodchem.2021.129919	DOI Listing

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