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
First published on 13th September 2017
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.
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