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Journal: FoodsVolume: 11Number: 632
Article: Comparison of the Effects of High Pressure Processing, Pasteurization and High Temperature Short Time on the Physicochemical Attributes, Nutritional Quality, Aroma Profile and Sensory Characteristics of Passion Fruit Purée
- Authors:
- Huihui Niu1,
- Lei Yuan1 and
- Hengle Zhou1
- et al.
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