Work

Author Correction: Insights into the nutritional properties and microbiome diversity in sweet and sour yogurt manufactured in Bangladesh

Year: 2023

Type: erratum

Abstract: The Supplementary Information 1 file published with this Article contained an error where there was a mistake in the sample name/identification number in the Supplementary File 1. The original Supplementary Information 1 file is provided below.

Source: Scientific Reports

DOI: 10.1038/s41598-023-44099-2

Authors: S. M. Rafiqul Islam, Afsana Yeasmin Tanzina, Md Javed Foysal, M. Nazmul Hoque, Meheadi Hasan Rumi, A. M. A. M. Zonaed Siddiki, Alfred Chin‑Yen Tay, M. Jakir Hossain, Muhammad Abu Bakar, Mohammad Mostafa, Adnan Mannan

Institutions: University of Chittagong, Shahjalal University of Science and Technology, Curtin University, Gazipur Agricultural University, Chattogram Veterinary and Animal Sciences University, The University of Western Australia, Bangladesh Forest Research Institute, Bangladesh Council of Scientific and Industrial Research

Language: English

Topic: Probiotics and Fermented Foods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: gold

Estimated APC paid: $2,390

OpenAlex ID: W4387616451

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