Food Science and Technologynpj Science of Food
The potential use of supercritical carbon dioxide in sugarcane juice processing
F. C. Pimenta, T. C. K. Moraes, et al.
Discover how a groundbreaking study by Fernanda Cristina Pimenta and her colleagues from Universidade de São Paulo explores the power of supercritical carbon dioxide combined with mild temperatures to effectively reduce microorganisms and enzymes in sugarcane juice. This innovative non-thermal method showcases remarkable potential for juice preservation!
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