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Effect of Gelation Temperature on Ca 2+ -Induced Gelation of Whey Protein Isolate

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Comparative Study of the Microbial Stability and Quality of Carrot Juice Treated by High‐Pressure Processing Combined with Mild Temperature and Conventional Heat Treatment

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Inactivation of Hepatitis A Virus by High-Pressure Processing: The Role of Temperature and Pressure Oscillation

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