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Comparison of phenolic compounds of orange juice processed by pulsed electric fields (PEF) and conventional thermal pasteurisation

Food ChemistryPhenolic CompoundsChemical EngineeringPolyphenolicsEngineeringHealth SciencesGreen ChemistryOrange JuicePulsed Electric FieldFood EngineeringFood ProcessingThermal ProcessingOhmic HeatingConventional Thermal PasteurisationPulsed Electric Fields