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Influence of high pressure processing (HPP) at 450 and 600MPa, 30°C for various holding times (0, 30, 60,180, 300 and 600s) on almond milk amandin was investigated. The immunoreactivity of pressure treated almond milk was compared with raw and thermally processed (TP) almond milk (72, 85 and 99°C for 0 to 300s) using a sandwich enzyme-linked immunosorbent assay (ELISA), Western blot and dot blot....
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