Furthermore, an overall trend to decrease redness (CIE a *) was observed for most of the samples as the shelf life increased ( Table 5 and Table 6 ), which was associated with the degradation in total anthocyanins, in agreement with previous studies [ 94 , 108 ].
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High Hydrostatic Pressure vs. Thermal Pasteurization: The Effect on the Bioactive Compound Profile of a Citrus Maqui Beverage.
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