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Multi-frequency power thermosonication treatments of clear strawberry juice: Impact on color, bioactive compounds, flavor volatiles, microbial and polyphenol oxidase inactivation

Food ChemistryEngineeringClear Strawberry JuicePolyphenol Oxidase InactivationBiotechnologyFlavor VolatilesFood PreservationFood EngineeringFood ProcessingBiomolecular EngineeringHealth Sciences