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Comparison of high temperature-short time and sonication on selected parameters of strawberry juice during room

Gulcin Yildiz1, Rana Muhammad Aadil2

  • 11Faculty of Engineering, Food Engineering Department, Igdir University, Iğdır, Turkey.

Journal of Food Science and Technology
|March 18, 2020
PubMed

Keywords:
Ascorbic acidHigh temperature-short timeStrawberry juiceTotal phenolic contentUltrasound

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