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        Cacao liquor procyanidin extract improves glucose tolerance by enhancing GLUT4 translocation and glucose uptake in skeleta muscle – ERRATUM
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        Cacao liquor procyanidin extract improves glucose tolerance by enhancing GLUT4 translocation and glucose uptake in skeleta muscle – ERRATUM
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        Cacao liquor procyanidin extract improves glucose tolerance by enhancing GLUT4 translocation and glucose uptake in skeleta muscle – ERRATUM
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The received date of the article by Yamashita et al. (2012), presented in Journal of Nutritional Science, was given incorrectly. The correct received date is 23 October 2011. The editorial office apologise for any confusion caused.

Reference

1.Yamashita, Y, Okabe, M, Natsume, M et al. (2012) Cacao liquor procyanidin extract improves glucose tolerance by enhancing GLUT4 translocation and glucose uptake in skeletal muscle. J Nutr Sci 1, 19.