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Journal: Foods, 2024
Volume: 13
Number: 3963
3963
Article: Impact of Conventional Pasteurization, High Temperature Short Time, Ultra-High Temperature, and Storage Time on Physicochemical Characteristics, Bioactive Compounds, Antioxidant Activity, and Microbiological Quality of Fruit Nectars
Authors: by Natalia Polak, Stanisław Kalisz, Elżbieta Hać-Szymańczuk and Bartosz Kruszewski
Link: https://www.mdpi.com/2304-8158/13/23/3963

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