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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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Correction: Influence of co-cultures of <i>Streptococcus thermophilus</i> and probiotic lactobacilli on quality and antioxidant capacity parameters of lactose-free fermented dairy beverages containing <i>Syzygium cumini</i> (L.) Skeels pulp

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