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Impact of conventional and non-conventional processing technologies on phenolic compounds and polysaccharides in

S Rincon1, C Dufour1, H Murray2

  • 1INRAE, Avignon Université, UMR SQPOV, F-84000 Avignon, France.

Food Chemistry
|January 25, 2026
PubMed

Keywords:
Cell wallHigh pressure processingJuice processingOhmic heatingPasteurisationPolyphenolPulsed electric fieldsRedberry

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