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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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
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author 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
author_facet 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
author_sort Alves Garcia, Sabrina Laís
collection PubMed
description 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. DOI: 10.1039/c9ra08311a
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spelling pubmed-90534742022-05-04 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 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 RSC Adv Chemistry 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. DOI: 10.1039/c9ra08311a The Royal Society of Chemistry 2020-05-06 /pmc/articles/PMC9053474/ /pubmed/35521464 http://dx.doi.org/10.1039/d0ra90046j Text en This journal is © The Royal Society of Chemistry https://creativecommons.org/licenses/by/3.0/
spellingShingle Chemistry
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
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
title 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
title_full 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
title_fullStr 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
title_full_unstemmed 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
title_short 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
title_sort 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
topic Chemistry
url 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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