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Correction to: Application of Schizosaccharomyces japonicus in makgeolli fermentation and its brewing characteristics.
- Source :
-
Food science and biotechnology [Food Sci Biotechnol] 2023 Dec 11; Vol. 33 (12), pp. 2899. Date of Electronic Publication: 2023 Dec 11 (Print Publication: 2024). - Publication Year :
- 2023
-
Abstract
- [This corrects the article DOI: 10.1007/s10068-023-01265-6.].<br /> (© The Korean Society of Food Science and Technology 2023.)
Details
- Language :
- English
- ISSN :
- 2092-6456
- Volume :
- 33
- Issue :
- 12
- Database :
- MEDLINE
- Journal :
- Food science and biotechnology
- Accession number :
- 39184974
- Full Text :
- https://doi.org/10.1007/s10068-023-01498-5