Issue 3, 2021
From the journal:

Food & Function

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 Nicolia  and  Sonia Calligarisa  

* Corresponding authors

a Dipartimento di Scienze Agroalimentari, Ambientali e Animali, Università di Udine, via Sondrio 2/A, 33100 Udine, Italy
E-mail: marilena.marino@uniud.it

b Dipartimento di Area Medica, Università di Udine, P.le Kolbe 4, 33100 Udine, Italy

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.

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Article information

DOI
https://doi.org/10.1039/D0FO90063J
Article type
Correction
Submitted
21 Dec 2020
Accepted
21 Dec 2020
First published
12 Jan 2021
This article is Open Access
Creative Commons BY license

Food Funct., 2021,12, 1373-1373

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Correction: Effect of the formulation and structure of monoglyceride-based gels on the viability of probiotic Lactobacillus rhamnosus upon in vitro digestion

S. Melchior, M. Marino, F. D'Este, N. Innocente, M. C. Nicoli and S. Calligaris, Food Funct., 2021, 12, 1373 DOI: 10.1039/D0FO90063J

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