Corrigendum: Cannabidiol-treated ovariectomized mice show improved glucose, energy, and bone metabolism with a bloom in Lactobacillus

• Ke Sui,
• Kevin M. Tveter,
• Fiona G. Bawagan,
• Patricia Buckendahl,
• Savannah A. Martinez,
• Zehra H. Jaffri,
• Avery T. MacDonell,
• Yue Wu,
• Rocio M. Duran,
• Sue A. Shapses,
• Diana E. Roopchand

Affiliations

Ke Sui

Department of Food Science, NJ Institute for Food Nutrition and Health (Rutgers Center for Lipid Research and Center for Nutrition Microbiome and Health), Rutgers, The State University of New Jersey, New Brunswick, NJ, United States

Kevin M. Tveter

Department of Food Science, NJ Institute for Food Nutrition and Health (Rutgers Center for Lipid Research and Center for Nutrition Microbiome and Health), Rutgers, The State University of New Jersey, New Brunswick, NJ, United States

Fiona G. Bawagan

Department of Food Science, NJ Institute for Food Nutrition and Health (Rutgers Center for Lipid Research and Center for Nutrition Microbiome and Health), Rutgers, The State University of New Jersey, New Brunswick, NJ, United States

Patricia Buckendahl

Molecular Imaging Center, Rutgers, The State University of New Jersey, New Brunswick, NJ, United States

Savannah A. Martinez

Department of Food Science, NJ Institute for Food Nutrition and Health (Rutgers Center for Lipid Research and Center for Nutrition Microbiome and Health), Rutgers, The State University of New Jersey, New Brunswick, NJ, United States

Zehra H. Jaffri

Department of Food Science, NJ Institute for Food Nutrition and Health (Rutgers Center for Lipid Research and Center for Nutrition Microbiome and Health), Rutgers, The State University of New Jersey, New Brunswick, NJ, United States

Avery T. MacDonell

Department of Food Science, NJ Institute for Food Nutrition and Health (Rutgers Center for Lipid Research and Center for Nutrition Microbiome and Health), Rutgers, The State University of New Jersey, New Brunswick, NJ, United States

Yue Wu

Department of Food Science, NJ Institute for Food Nutrition and Health (Rutgers Center for Lipid Research and Center for Nutrition Microbiome and Health), Rutgers, The State University of New Jersey, New Brunswick, NJ, United States

Rocio M. Duran

Department of Food Science, NJ Institute for Food Nutrition and Health (Rutgers Center for Lipid Research and Center for Nutrition Microbiome and Health), Rutgers, The State University of New Jersey, New Brunswick, NJ, United States

Sue A. Shapses

Department of Nutritional Sciences, NJ Institute for Food Nutrition and Health, Rutgers, The State University of New Jersey, and the Department of Medicine, Rutgers-RWJ Medical School, New Brunswick, NJ, United States

Diana E. Roopchand

Department of Food Science, NJ Institute for Food Nutrition and Health (Rutgers Center for Lipid Research and Center for Nutrition Microbiome and Health), Rutgers, The State University of New Jersey, New Brunswick, NJ, United States