| http://www.w3.org/ns/prov#value | - Quality parameters such as pH, dry matter content and brix were not signi???cantly different whenMild heat pasteurizationHigh pressure (HP) processing comparing juices immediately after treatment and were, for all treatments, constant during storage time.Pulsed Electric Field (PEF) processing Quality parameters related to pectinmethylesterase (PME) inactivation, like cloud stability and viscosity,
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