Issue 29, 2020, Issue in Progress
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RSC Advances

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 Garcia,ab   Gabriel Monteiro da Silva,bc   Juliana Maria Svendsen Medeiros,bd   Anna Paula Rocha de Queiroga,bc   Blenda Brito de Queiroz,bd   Daniely Rayane Bezerra de Farias,bd   Joyceana Oliveira Correia,bd   Eliane Rolim Florentinoabc  and  Flávia Carolina Alonso Buriti*abd  

* Corresponding authors

a Post-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

b Centre 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

c Department of Chemistry, Centre of Sciences and Technology, State University of Paraíba, R. Juvêncio Arruda, s/n, 58109-790, Campina Grande, PB, Brazil

d Department of Pharmacy, Centre of Biological and Health Sciences, State University of Paraíba, R. Juvêncio Arruda, s/n, 58429-600, Campina Grande, PB, Brazil

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

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DOI
https://doi.org/10.1039/D0RA90046J
Article type
Correction
Submitted
21 Apr 2020
Accepted
21 Apr 2020
First published
06 May 2020
This article is Open Access
Creative Commons BY license

RSC Adv., 2020,10, 16905-16905

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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

S. L. Alves Garcia, G. Monteiro da Silva, J. M. Svendsen Medeiros, A. P. Rocha de Queiroga, B. Brito de Queiroz, D. R. Bezerra de Farias, J. O. Correia, E. R. Florentino and F. C. Alonso Buriti, RSC Adv., 2020, 10, 16905 DOI: 10.1039/D0RA90046J

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