The presence of kiwifruit columella affects the aroma profiles of fresh and thermally treated kiwifruit juice

These results could offer recommendations for kiwifruit juice processing to improve the aroma quality of juice products by changing the content of columella.

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Techno functional characterization of green-extracted soluble fibre from orange by-product Through valorization of orange pomace fiber-enriched powders could be obtained; these powders can be used as ingredients in the industry to address the fibre gap and provide technological functionalities.
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