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Effects of Pasteurization on Volatile Compounds and Sensory Properties of Coconut (Cocos nucifera L.) Water: Thermal vs. High-Pressure Carbon Dioxide Pasteurization

Crossref DOI link: https://doi.org/10.1007/s11947-015-1501-4

Published Online: 2015-03-18

Published Print: 2015-07

Update policy: https://doi.org/10.1007/springer_crossmark_policy

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