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Effect of high pressure homogenization on Saccharomyces cerevisiae inactivation and physico-chemical features in apricot and carrot juices

✍ Scribed by Francesca Patrignani; Lucia Vannini; Sylvain Leroy Sado Kamdem; Rosalba Lanciotti; M. Elisabetta Guerzoni

No coin nor oath required. For personal study only.

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