Rheological properties of ultraviolet-irradiated and thermally pasteurized Yankee pineapple juice

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Effect of sonication on colour, ascorbic acid and yeast inactivation in tomato juice

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Effects of Pulsed Electric Fields on the Quality of Orange Juice and Comparison with Heat Pasteurization

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Comparative shelf life study and vitamin C loss kinetics in pasteurised and high pressure processed reconstituted orange juice

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