Correction: Effect of the formulation and structure of monoglyceride-based gels on the viability of probiotic Lactobacillus rhamnosus upon in vitro digestion

Sofia Melchior; Marilena Marino; Francesca D'Este; Nadia Innocente; Maria Cristina Nicoli; Sonia Calligaris

doi:10.1039/d0fo90063j

Correction: Effect of the formulation and structure of monoglyceride-based gels on the viability of probiotic Lactobacillus rhamnosus upon in vitro digestion

Food Funct. 2021 Feb 15;12(3):1373. doi: 10.1039/d0fo90063j.

Authors

Sofia Melchior¹, Marilena Marino¹, Francesca D'Este², Nadia Innocente¹, Maria Cristina Nicoli¹, Sonia Calligaris¹

Affiliations

¹ Dipartimento di Scienze Agroalimentari, Ambientali e Animali, Università di Udine, via Sondrio 2/A, 33100 Udine, Italy. marilena.marino@uniud.it.
² Dipartimento di Area Medica, Università di Udine, P.le Kolbe 4, 33100 Udine, Italy.

PMID: 33434244
DOI: 10.1039/d0fo90063j

Abstract

Correction for 'Effect of the formulation and structure of monoglyceride-based gels on the viability of probiotic Lactobacillus rhamnosus upon in vitro digestion' by Sofia Melchior et al., Food Funct., 2021, DOI: 10.1039/D0FO01788D.

Publication types

Published Erratum