Identification Of Fatty Acids In Grape And Tomato Pomace — Sustainable Valorization Of Agricultural Waste

Grape pomace holds up higher quantity of PUFA and CLA, but lesser amount of SFA and MUFA and cis isomers of oleic acid than tomato pomace.

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Effect of ultra‐high pressure homogenization on microorganism and quality of composite pear juice This study introduced proper temperature combined with UHPH could improve the microbial inactivation and the quality of the compound juice.
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