Open Access Article
This Open Access Article is licensed under a Creative Commons Attribution 3.0 Unported Licence
Correction: Effect of the formulation and structure of monoglyceride-based gels on the viability of probiotic Lactobacillus rhamnosus upon in vitro digestion
Sofia
Melchior
a,
Marilena
Marino
*a,
Francesca
D'Este
b,
Nadia
Innocente
a,
Maria Cristina
Nicoli
a and
Sonia
Calligaris
a
aDipartimento di Scienze Agroalimentari, Ambientali e Animali, Università di Udine, via Sondrio 2/A, 33100 Udine, Italy. E-mail: marilena.marino@uniud.it
bDipartimento di Area Medica, Università di Udine, P.le Kolbe 4, 33100 Udine, Italy
First published on 12th January 2021
Abstract
Correction for ‘Effect of the formulation and structure of monoglyceride-based gels on the viability of probiotic Lactobacillus rhamnosus upon in vitro digestion’ by Sofia Melchior et al., Food Funct., 2021, DOI: 10.1039/D0FO01788D.
The authors regret that the images in Table 2 depicting the visual appearance of the samples were incorrect in the original article. The correct version of Table 2 is given below.
| System | Visual appearance | Micrograph under normal light | Micrograph under polarized light | pH |
|---|---|---|---|---|
| B-water |
|
|
|
5.49 ± 0.01 |
| B-milk |
|
|
|
5.51 ± 0.01 |
| T-water |
|
|
|
5.19 ± 0.01 |
| T-milk |
|
|
|
5.57 ± 0.02 |
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 2021 |