| http://www.w3.org/ns/prov#value | - New technologies such as high hydrostatic pressure (HHP), high pressure homogenization (HPH), pulsed electric field (PEF), ultrasound, and irradiations have been developed to maintain nutritional and sensory quality of fruit juices [17, 18].Chemical preservatives, such as sodium benzoate and potassium sorbate, are commonly used in fruit juices and beverages to extend their shelf life [11].
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