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Correction: Influence of co-cultures of Streptococcus thermophilus and probiotic lactobacilli on quality and antioxidant capacity parameters of lactose-free fermented dairy beverages containing Syzygium cumini (L.) Skeels pulp
Sabrina Laís Alves Garciaab,
Gabriel Monteiro da Silvabc,
Juliana Maria Svendsen Medeirosbd,
Anna Paula Rocha de Queirogabc,
Blenda Brito de Queirozbd,
Daniely Rayane Bezerra de Fariasbd,
Joyceana Oliveira Correiabd,
Eliane Rolim Florentinoabc and
Flávia Carolina Alonso Buriti*abd
aPost-Graduate Program on Pharmaceutical Sciences, Centre of Biological and Health Sciences, State University of Paraíba, R. Juvêncio Arruda, s/n, 58429-600, Campina Grande, PB, Brazil. E-mail: flavia@ccbs.uepb.edu.br; flavia.carolina@pq.cnpq.br
bCentre of Research and Extension on Food, Centre of Sciences and Technology, State University of Paraíba, R. Juvêncio Arruda, s/n, 58109-790, Campina Grande, PB, Brazil
cDepartment of Chemistry, Centre of Sciences and Technology, State University of Paraíba, R. Juvêncio Arruda, s/n, 58109-790, Campina Grande, PB, Brazil
dDepartment of Pharmacy, Centre of Biological and Health Sciences, State University of Paraíba, R. Juvêncio Arruda, s/n, 58429-600, Campina Grande, PB, Brazil
First published on 6th May 2020
Abstract
Correction for ‘Influence of co-cultures of Streptococcus thermophilus and probiotic lactobacilli on quality and antioxidant capacity parameters of lactose-free fermented dairy beverages containing Syzygium cumini (L.) Skeels pulp’ by Sabrina Laís Alves Garcia et al., RSC Adv., 2020, 10, 10297–10308. DOI: 10.1039/c9ra08311a
The authors would like to correct an error in the “Materials and methods” section which they noticed after publication of their article.
In the first sentence of the first paragraph of Section 2.7. Sensory evaluation of the fermented dairy beverage, “Certificate of Presentation for Ethical Assessment (CAAE) no. 2.229.0000.5187” should read “Certificate of Presentation for Ethical Assessment (CAAE) no. 71428417.5.0000.5187, decision no. 2.229.941”.
The first sentence of the first paragraph of Section 2.7. Sensory evaluation of the fermented dairy beverage incorporating the correction is as follows:
“The sensory evaluation used in the present study was approved by the Ethics Committee of the State University of Paraíba (UEPB), Paraíba, Brazil, Certificate of Presentation for Ethical Assessment (CAAE) no. 71428417.5.0000.5187, decision no. 2.229.941, and was performed in the Laboratory of Sensory Analysis at the Federal University of Campina Grande (UFCG), Paraíba State, Brazil.”
The Royal Society of Chemistry apologises for these errors and any consequent inconvenience to authors and readers.
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