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Correction: Development of a microparticulate system containing Brazilian propolis by-product and gelatine for ascorbic acid delivery: evaluation of intestinal cell viability and radical scavenging activity
Lizziane Maria Belloto
de Francisco
a,
Diana
Pinto
b,
Hélen Cássia
Rosseto
a,
Lucas de Alcântara Sica
de Toledo
a,
Rafaela Said
dos Santos
a,
Paulo
Costa
c,
Francisca
Rodrigues
*b,
M. Beatriz P. P.
Oliveira
b,
Bruno
Sarmento
def and
Marcos Luciano
Bruschi
a
aPostgraduate Program in Pharmaceutical Sciences, Laboratory of Research and Development of Drug Delivery Systems, Department of Pharmacy, State University of Maringá, 87020-900 Maringá, Brazil
bLAQV/REQUIMTE, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, Rua Jorge Viterbo Ferreira no. 280, 4050-313 Porto, Portugal. E-mail: franciscapintolisboa@gmail.com; fsarmento@ff.up.pt; Fax: +351 226093390; Tel: +351 220428500
cUCIBIO, REQUIMTE, Laboratory of Pharmaceutical Technology, Department of Drug Sciences, Faculty of Pharmacy, University of Porto, Portugal
di3S – Instituto de Investigação e Inovação em Saúde, University of Porto, Rua Alfredo Allen, 208, 4200-135 Porto, Portugal
eiNEB – Instituto de Engenharia Biomédica, University of Porto, Rua Alfredo Allen, 208, 4200-135 Porto, Portugal
fCESPU, Instituto de Investigação e Formação Avançada em Ciências e Tecnologias da Saúde & Instituto Universitário de Ciências da Saúde, Gandra, Portugal
First published on 18th July 2018
Abstract
Correction for ‘Development of a microparticulate system containing Brazilian propolis by-product and gelatine for ascorbic acid delivery: evaluation of intestinal cell viability and radical scavenging activity’ by Lizziane Maria Belloto de Francisco et al., Food Funct., 2018, DOI: 10.1039/c8fo00863a.
The authors regret that the affiliation details for affiliation ‘c’ are incorrect in the original article. The correct affiliation details are shown here.
The Royal Society of Chemistry apologises for these errors and any consequent inconvenience to authors and readers.
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