Erratum: Milk protein complexation enhances post prandial vitamin D3absorption in rats (Food Funct (2020) 11 (4953–4959) DOI: 10.1039/D0FO01062F)
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Erratum : Milk protein complexation enhances post prandial vitamin D3absorption in rats (Food Funct (2020) 11 (4953–4959) DOI: 10.1039/D0FO01062F). / Lindahl, Ida Emilie I.; Danielsen, Marianne; Dalsgaard, Trine K.; Rejnmark, Lars; Bollen, Peter; Bertram, Hanne Christine.
In: Food and Function, Vol. 11, No. 11, 2020, p. 10242.Research output: Contribution to journal › Comment/debate › Research › peer-review
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TY - JOUR
T1 - Erratum
T2 - Milk protein complexation enhances post prandial vitamin D3absorption in rats (Food Funct (2020) 11 (4953–4959) DOI: 10.1039/D0FO01062F)
AU - Lindahl, Ida Emilie I.
AU - Danielsen, Marianne
AU - Dalsgaard, Trine K.
AU - Rejnmark, Lars
AU - Bollen, Peter
AU - Bertram, Hanne Christine
N1 - Publisher Copyright: © The Royal Society of Chemistry.
PY - 2020
Y1 - 2020
N2 - The authors regret that the ratio of milk protein to vitamin D was given incorrectly in the original article. Consequently, the sentences in the paragraph on vitamin D solutions in the left column on page 4954 should be adjusted as follows. The sentences beginning “In 50 mL centrifuge tubes…” should be correctly given as “In 50 mL centrifuge tubes, whey and caseinate complexes were prepared by dissolving Lacprodan DI-922A and MIPRODAN 30 Sodium Caseinate (Arla Foods Ingredients, Viby J, Denmark), respectively, in 55 mg mL-1 glucose solution. Crystalline vitamin D3 (DSM Nutritional Products, Basel, Switzerland) was dissolved in 99.8% ethanol (Honeywell, North Carolina, USA) (0.6 mg mL-1) and added to the centrifuge tubes in the ratio 4.6 : 1 (milk protein : vitamin D) and shaken vigorously, creating a final vitamin D3 concentration of 30 µg mL-1.” Throughout the paper, it should be referred to a protein: vitamin ration of 4.6 : 1 instead of 2 : 1 but the error has no impact on the results or conclusions of the work. The Royal Society of Chemistry apologises for these errors and any consequent inconvenience to authors and readers.
AB - The authors regret that the ratio of milk protein to vitamin D was given incorrectly in the original article. Consequently, the sentences in the paragraph on vitamin D solutions in the left column on page 4954 should be adjusted as follows. The sentences beginning “In 50 mL centrifuge tubes…” should be correctly given as “In 50 mL centrifuge tubes, whey and caseinate complexes were prepared by dissolving Lacprodan DI-922A and MIPRODAN 30 Sodium Caseinate (Arla Foods Ingredients, Viby J, Denmark), respectively, in 55 mg mL-1 glucose solution. Crystalline vitamin D3 (DSM Nutritional Products, Basel, Switzerland) was dissolved in 99.8% ethanol (Honeywell, North Carolina, USA) (0.6 mg mL-1) and added to the centrifuge tubes in the ratio 4.6 : 1 (milk protein : vitamin D) and shaken vigorously, creating a final vitamin D3 concentration of 30 µg mL-1.” Throughout the paper, it should be referred to a protein: vitamin ration of 4.6 : 1 instead of 2 : 1 but the error has no impact on the results or conclusions of the work. The Royal Society of Chemistry apologises for these errors and any consequent inconvenience to authors and readers.
U2 - 10.1039/d0fo90053b
DO - 10.1039/d0fo90053b
M3 - Comment/debate
C2 - 33146187
AN - SCOPUS:85096508962
VL - 11
SP - 10242
JO - Food & Function
JF - Food & Function
SN - 2042-6496
IS - 11
ER -
ID: 323446324