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Effect of static and multi-pulsed high pressure processing on the rheological properties, microbial and physicochemical quality, and antioxidant potential of apple juice during refrigerated storage

BiomanufacturingHigh-pressure ProcessingRheological PropertiesFood PreservationFood EngineeringFood ProcessingPost-harvest PhysiologyApple JuiceAntioxidant PotentialFood TechnologyFood SafetyHealth Sciences