Correction: Lin et al. Effect of Physical Structures of Food Matrices on Heat Resistance of Enterococcus faecium NRRL-2356 in Wheat Kernels, Flour and Dough. Foods 2020, 9, 1890

The authors make the following corrections to their published paper [1] [...]

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Detalhes bibliográficos
Principais autores:	Biying Lin, Yufei Zhu, Lihui Zhang, Ruzhen Xu, Xiangyu Guan, Xiaoxi Kou, Shaojin Wang
Formato:	Artigo
Idioma:	Inglês
Publicado em:	MDPI AG 2021-07-01
coleção:	Foods
Assuntos:	n/a
Acesso em linha:	https://www.mdpi.com/2304-8158/10/8/1751
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Correction: Lin et al. Effect of Physical Structures of Food Matrices on Heat Resistance of <i>Enterococcus faecium</i> NRRL-2356 in Wheat Kernels, Flour and Dough. <i>Foods</i> 2020, <i>9</i>, 1890