On the Effect of Microwave Heating on Quality Characteristics and Functional Properties of Persimmon Juice and Its Residue.

Foods · 2021 · PMC8624191 · PMID 34828930

Europe PMC DOI

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a clear trendno p-value reported

By integrating MW-heating into the pretreatment step of persimmon juice processing, a clear trend was observed between the heating time and the microbial reduction achieved.

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