Comparison of high hydrostatic pressure and thermal processing on microorganisms and quality of anthocyanin-rich fruit puree

Overview of attention for article published in Frontiers in Food Science and Technology, July 2022

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New Research: Comparison of high hydrostatic pressure and thermal processing on microorganisms and quality of anthocyanin-rich fruit puree https://t.co/TAkc6tcuMV #FoodScienceandTechnology

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