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Erratum to: Food Bioprocess Technol
DOI 10.1007/s11947-014-1299-5
The original version of the article unfortunately contains mistake. After the finalization of the proofs the authors have realized that they provided by mistake the wrong Acknowledgment for this work.
The acknowledgment is hereby corrected and presented.
Acknowledgments This research has been co-financed by the European Union (European Social Fund - ESF) and Greek national funds through the Operational Program "Education and Lifelong Learning" of the National Strategic Reference Framework (NSRF) - Research Funding Program: THALES: Reinforcement of the interdisciplinary and/or inter-institutional research and innovation.
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The online version of the original article can be found at http://dx.doi.org/10.1007/s11947-014-1299-5.
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Alexandrakis, Z., Kyriakopoulou, K., Katsaros, G. et al. Erratum to: Selection of Process Conditions for High Pressure Pasteurization of Sea Buckthorn Juice Retaining High Antioxidant Activity. Food Bioprocess Technol 7, 3235 (2014). https://doi.org/10.1007/s11947-014-1369-8
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DOI: https://doi.org/10.1007/s11947-014-1369-8