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DOI: 10.1039/C7FO90032E (Correction) Food Funct., 2017, 8, 3814-3814

Correction: Lactobacillus casei CCFM419 attenuates type 2 diabetes via a gut microbiota dependent mechanism

Gang Wang *ab, Xiangfei Li c, Jianxin Zhao *ab, Hao Zhang ab and Wei Chen abd
aState Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, P. R. China. E-mail: wanggang@jiangnan.edu.cn; jxzhao@jiangnan.edu.cn; Fax: +(86)510-85912155; Tel: +(86)510-85912155
bInternational Joint Research Center for Probiotics & Gut Health, Jiangnan University, Wuxi 214122, P.R. China
cCollege of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, P. R. China
dBeijing Innovation Centre of Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing 100048, P. R. China

Received 29th August 2017 , Accepted 29th August 2017

First published on 13th September 2017

Abstract

Correction for ‘Lactobacillus casei CCFM419 attenuates type 2 diabetes via a gut microbiota dependent mechanism’ by Gang Wang et al., Food Funct., 2017, DOI: 10.1039/c7fo00593 h.

Fig. 9F is incorrect, the correct version of Fig. 9 is displayed below:


image file: c7fo90032e-u1.tif
The Royal Society of Chemistry apologises for these errors and any consequent inconvenience to authors and readers.

This journal is © The Royal Society of Chemistry 2017