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Enzymatic browning and microbial growth lead to quality losses in apple products. In the present study, fresh apple juice was thermosonicated using ultrasound in-bath (25kHz, 30min, 0.06Wcm −3 ) and ultrasound with-probe sonicator (20kHz, 5 and 10min, 0.30Wcm −3 ) at 20, 40 and 60°C for inactivation of enzymes (polyphenolase, peroxidase and pectinmethylesterase) and microflora (total...
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