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The effects of high pressure homogenization (HPH) on microbial inactivation and quality attributes (physio-chemical properties, bioactive components and antioxidant capacity) of mango juice, as well as their changes during storage at 4°C and room temperature were investigated. Pressure levels ranged from 40 to 190MPa, the inlet temperature from 20°C to 60°C and the number of passes from 1 to 5. Complete...
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