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Patras, A., Brunton, N.P., Da Pieve, S. and Butler, F. (2009) Impact of high pressure processing on total antioxidant activity, phenolic, ascorbic acid, anthocyanin content and colour of strawberry and blackberry purées. Innovative Food Science and Emerging Technology, 10, 308-313. doi: 0.1016/j.ifset.2008.12.004

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