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Supercritical carbon dioxide (SCCD) was applied for strawberry juice preservation. SCCD under selected parameters was effective for microflora and enzyme inactivation. For storage studies samples preserved at 30 and 60MPa, at 45°C for 30min were selected. Yeasts and moulds were not detected after SCCD treatment in these conditions, whereas TMC was ~1.7 log CFU/g. Polyphenol oxidases were inactivated,...
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