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Found 1 from your keywords: subject="L.plantarum"
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Effect of Combined Non-thermal Treatment of UV-C and Nisin Towards the Microb…
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Sandrina

As a fruit, apple provides a considerable amount of bioactive compounds, including antioxidant and anti-inflammatory compounds. It is known as rapidly perishable food and is usually processed into apple juice in order to prolong its shelf-life. Conventional apple juice processing utilizes the thermal treatment that may cause the degradation of bioactive compounds. Alternatively, a hurdle of…

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FT 24-019