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This page is a summary of: Optimal thermoultrasound processing of jackfruit (
Artocarpus heterophyllus
lam.) nectar: Physicochemical characteristics, antioxidant properties, microbial quality, and fatty acid profile comparison with pasteurized nectar, Journal of Food Processing and Preservation, November 2020, Wiley,
DOI: 10.1111/jfpp.15029.
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