Synergistic antibacterial properties of citral and α-terpineol against <i>Alicyclobacillus acidoterrestris</i> and the application of their nanoemulsions in apple juices.

For example, the pH value showed a decreasing trend ( Fig. 7 B), potentially due to acid formation from sugar degradation ( Adimas et al., 2024 ).

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However, the apple juice treated with 1% S CT NE exhibited a clear trend of delayed browning (Fig.

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