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2018•Food ChemistryOpen access

Effect of high pressure and thermal processing on shelf life and quality of strawberry purée and juice

Kjersti Aaby, Ingunn Haugland Grimsbo, Maria Befring Hovda, Tone Mari Rode

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Key concepts: Pascalization, Food science, Chemistry, Shelf life, Vitamin C, Brix, High pressure, Sugar

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Effect of high pressure and thermal processing on shelf life and quality of strawberry purée and juice — Research Paper | ScholarLens