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An electronic nose (E-nose) and an electronic tongue (E-tongue) have been used to characterise strawberry juices based on different processes (i.e. Microwave Pasteurisation, Steam Blanching, High Temperature Short Time Pasteurisation, Frozen-Thawed, and Freshly Squeezed). Quality parameters (vitamin C, pH, total soluble solid, total acid and sugar/acid ratio) were detected by traditional measuring...
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