Our results showed an interesting trend, where the relative enzymatic activity of PME was reduced to 72.6% at 100 MPa and 5 min, in contrast with higher pressure levels and processing times, where activity remained above 90% ( Table 1 ).
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Comparison of the Effect of Hydrostatic and Dynamic High Pressure Processing on the Enzymatic Activity and Physicochemical Quality Attributes of 'Ataulfo' Mango Nectar.
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