Corrigendum to article titled “Changes of microbial community diversity and flavor substances during fermentation of Bashang Suancai in different months” [LWT (2025) 238 118862]

LWT 2026 Open access

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Authors: Yuan Liu, Zhiyu Yan, Jiachen Chen, Jian Wang, Weihai Xing, Yali Huang, Chunheng Dai, Peng Dong, Dongjie Wang, Yingqi Peng, Xinyu Zhao, Xinru Guo
+3 more Lin Yuan, Pengyun Li, Jinsheng Liu
DOI: 10.1016/j.lwt.2025.118988
Cited by: 0

Fields of Study & Subjects

Probiotics and Fermented Foods Fermentation and Sensory Analysis GABA and Rice Research

Publication details

Journal / source
LWT
Volume
240
Pages
118988–118988
Publication date
1 January 2026
Language
EN