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Color of orange juice treated by High Intensity Pulsed Electric Fields during refrigerated storage and comparison with pasteurized juice

Clara Cortés, María J. Esteve, Ana Frígola

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Key concepts: Pasteurization, Orange juice, Browning, Food science, Chemistry, Orange (colour), Fruit juice, Food preservation

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Color of orange juice treated by High Intensity Pulsed Electric Fields during refrigerated storage and comparison with pasteurized juice — Research Paper | ScholarLens