Correction: Influence of co-cultures of Streptococcus thermophilus and probiotic lactobacilli on quality and antioxidant capacity parameters of lactose-free fermented dairy beverages containing Syzygium cumini (L.) Skeels pulp

Correction for ‘Influence of co-cultures of Streptococcus thermophilus and probiotic lactobacilli on quality and antioxidant capacity parameters of lactose-free fermented dairy beverages containing Syzygium cumini (L.) Skeels pulp’ by Sabrina Laís Alves Garcia et al., RSC Adv., 2020, 10, 10297–10308...

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Detalles Bibliográficos
Autores principales: Alves Garcia, Sabrina Laís, Monteiro da Silva, Gabriel, Svendsen Medeiros, Juliana Maria, Rocha de Queiroga, Anna Paula, Brito de Queiroz, Blenda, Bezerra de Farias, Daniely Rayane, Correia, Joyceana Oliveira, Florentino, Eliane Rolim, Alonso Buriti, Flávia Carolina
Formato: Online Artículo Texto
Lenguaje:English
Publicado: The Royal Society of Chemistry 2020
Materias:
Chemistry
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9053474/
https://www.ncbi.nlm.nih.gov/pubmed/35521464
http://dx.doi.org/10.1039/d0ra90046j

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9053474/
https://www.ncbi.nlm.nih.gov/pubmed/35521464
http://dx.doi.org/10.1039/d0ra90046j

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