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The aim of this paper was to study the effect of both redox potential (Eh) and pasteurization of orange juice on stability of color and ascorbic acid, and growth recovery of microorganisms during storage at 15 o C for 7 weeks. Three conditions of Eh, +360 mV (ungassed), +240 mV (gassed with N 2 ), and -180 mV (gassed with N 2 -H 2 ) were applied to orange juice. Both...
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