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Comparative study of thermal and non-thermal sterilization on the physicochemical properties, microstructure, texture

Famei Cai1,2, Muhammad Aaqil1, Li Zhuang3

  • 1College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China.

Food Chemistry: X
|March 19, 2026
PubMed

Keywords:
Avocado puréeMicrostructureQuality characteristicsSterilization technologiesVolatile compounds

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