High-Pressure Processing and Ultrasonication of Minimally Processed Potatoes: Effect on the Colour, Microbial Counts, and Bioactive Compounds.

Molecules · 2021 · PMC8124339 · PMID 33947110

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an increasing trendno p-value reported

Similarly, there was an increasing trend in the values of the total colour differences (ΔE), in HPP- and HPP/US-treated samples of both cultivars during storage compared to the controls.

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