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A novel method for the determination of the fruit content of strawberry fruit preparations based on the quantification of hemicellulose is presented. For this purpose, the hemicellulose fraction was isolated from the alcohol-insoluble residue (AIR) of strawberry fruits (Fragaria×ananassa cv. ‘Senga Sengana’ and ‘Camarosa’) to calculate the amount of fresh fruit per gram hemicellulose. Fruit preparations...
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