2021-02-02

Effect of High Hydrostatic Pressure (HPP) and Pulsed Electric Field (PEF) Technologies on reduction of Aflatoxins in Fruit Juices

The high demand of fresh-like products to meet the fruits and vegetables serving encouraged the implementation of non-thermal food processing techniques, such as high pressure processing (HPP) and pulsed electric fields (PEF), with low impact on nutritional components.


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