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Odriozola-Serrano, I., Soliva-Fortuny, R., Hernández-Jover, T. and Martín-Belloso, O. (2009) Carotenoid and Phenolic Profile of Tomato Juices Processed by High Intensity Pulsed Electric Fields Compared with Conventional Thermal Treatments. Food Chemistry, 112, 258-266.
https://doi.org/10.1016/j.foodchem.2008.05.087

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