Effect of different microwave power levels on inactivation of PPO and PME and also on quality changes of peach puree.

Curr Res Food Sci · 2022 · PMC8715141 · PMID 35028593

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a decreasing trendno p-value reported

The total phenolic content in the peach puree after MW treatment showed a decreasing trend, however no significant change was observed, except the value in peach puree after MW treatment with power densities of 4.4 and 7.7 W/g at cook value 2.

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