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The effect of pH reduction (from 6·30–6·45 to 4·22–4·46) and the addition of antimicrobial compounds (sodium benzoate and potassium sorbate) on the inhibition of Saccharomyces cerevisiae and Escherichia coli in prickly pear beverages formulated with the pulp and peel of Villanueva (V, Opuntia albicarpa) and Rojo Vigor (RV, Opuntia ficus‐indica) varieties during 14 days of storage at 25°C, was evaluated...
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