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. 2018 Oct 17;7(10):169. doi: 10.3390/foods7100169

Figure 3.

Figure 3

Change in the relative peak areas (peak area of compound/peak area of internal standard) of hexyl acetate, butyl propanoate and (E)-2-hexenal as a function of storage time at 4 °C in thermal (72 °C for 15 s) (♦), HPP (600 MPa for 3 min) (■) and PEF (15.5 kV/cm and specific energy of 158 kJ/L) (●) pasteurized apple juices. A standard deviation of two replication is included.