Issue 10, 2017
From the journal:

Food & Function

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

Gang Wang,*ab   Xiangfei Li,c   Jianxin Zhao,*ab   Hao Zhangab  and  Wei Chenabd  

* Corresponding authors

a State 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

b International Joint Research Center for Probiotics & Gut Health, Jiangnan University, Wuxi 214122, P.R. China

c College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, P. R. China

d Beijing Innovation Centre of Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing 100048, P. R. China

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.

About
Cited by
Related
Download options Please wait...

Associated articles

Article information

DOI
https://doi.org/10.1039/C7FO90032E
Article type
Correction
Submitted
29 Aug 2017
Accepted
29 Aug 2017
First published
13 Sep 2017
This article is Open Access
Creative Commons BY license

Food Funct., 2017,8, 3814-3814

Permissions

Request permissions

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

G. Wang, X. Li, J. Zhao, H. Zhang and W. Chen, Food Funct., 2017, 8, 3814 DOI: 10.1039/C7FO90032E

This article is licensed under a Creative Commons Attribution 3.0 Unported Licence. You can use material from this article in other publications without requesting further permissions from the RSC, provided that the correct acknowledgement is given.

Read more about how to correctly acknowledge RSC content.

Social activity

Spotlight

Advertisements