Order Article Reprints

Lin B, Zhu Y, Zhang L, Xu R, Guan X, Kou X, Wang S. 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. Foods. 2021; 10(8):1751. https://doi.org/10.3390/foods10081751

Lin, Biying, Yufei Zhu, Lihui Zhang, Ruzhen Xu, Xiangyu Guan, Xiaoxi Kou, and Shaojin Wang. 2021. "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" Foods 10, no. 8: 1751. https://doi.org/10.3390/foods10081751

Lin, B., Zhu, Y., Zhang, L., Xu, R., Guan, X., Kou, X., & Wang, S. (2021). 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. Foods, 10(8), 1751. https://doi.org/10.3390/foods10081751