https://ephrinreceptor.com/ind....ex.php/quality-lifes
Moreover, while pasteurization had significant (p less then 0.05) results from the lack of vitamin C, complete phenolic, total anthocyanin articles, and antioxidant activity of all of the drinks, the sonication and mild heat-treatment had minimum effects regarding the vitamin C and total anthocyanin articles regarding the juices. Among all four picked preservative methods, thermosonication considerably increased total phenolic content of three drinks and decreas
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