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Optimization of process variables viz., temperature and time for vacuum concentration of pitahaya (Hylocereus polyrhizus) fruit juice, its effect on total soluble solids, water activity, total betalain content and antioxidant activity

Crossref DOI link: https://doi.org/10.1007/s44187-025-00313-w

Published Online: 2025-02-27

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

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