Correction to: Food Analytical Methods
The article Use of an “Intelligent Knife” (iknife), Based on the Rapid Evaporative Ionization Mass Spectrometry Technology, for Authenticity Assessment of Pistachio Samples, written by Francesca Rigano, Sara Stead, Domenica Mangraviti, Renata Jandova, Davy Petit, Nino Marino and Luigi Mondello, was originally published electronically on the publisher’s internet portal (currently SpringerLink) on 19 November 2018 without open access.
With the author(s)’ decision to opt for Open Choice the copyright of the article changed on December 2018 to © The Author(s) 2018 and the article is forthwith distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits use, duplication, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.
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The online version of the original article can be found at https://doi.org/10.1007/s12161-018-1386-8
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Rigano, F., Stead, S., Mangraviti, D. et al. Correction to: Use of an “Intelligent Knife” (iknife), Based on the Rapid Evaporative Ionization Mass Spectrometry Technology, for Authenticity Assessment of Pistachio Samples. Food Anal. Methods 12, 569 (2019). https://doi.org/10.1007/s12161-018-01414-2
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DOI: https://doi.org/10.1007/s12161-018-01414-2