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High hydrostatic pressure (HHP) and thermal processing of strawberry in ethylene vinyl alcohol copolymer cups were evaluated by examining their impacts on microorganism survival and growth, texture, nutritional properties (total phenols, total anthocyanins and antioxidant capacity) and color during 45 days of storage at 4 and 25°C. During storage, total aerobic bacteria and yeasts and molds were not...
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