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2022-01-20

Adaptation of O157:H7 and non-O157 Escherichia coli strains in orange juice and subsequent resistance to UV-C radiation

The results may allow the development of more reliable UV-C radiation processes for orange juice processing aiming the inactivation of pathogenic E. coli.


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Chemical comparison of 100% apple, orange and grapefruit juices directly pressed and made from concentrate One hundred percent apple, orange and grapefruit juices were analysed for ascorbic acid content (AA), total polyphenolic content (TPC), and other parameters.
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