Influence of Combined Effect of Ultra-Sonication and High-Voltage Cold Plasma Treatment on Quality Parameters of Carrot Juice.

Foods · 2019 · PMC6915544 · PMID 31752440

Europe PMC DOI

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highly significantno p-value reported

The red-color retention in carrot juice is mainly due to better preservation of carotenoids during the juice processing and this has also been observed in HVCP and US, but this retention was highly significant in US-HVCP when compared to all other treatments.

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