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. 2020 Jan 3;57(5):1944–1953. doi: 10.1007/s13197-019-04230-6

Fig. 2.

Fig. 2

Microstructure of non-homogenized and high pressure homogenized mixed juice compared with carrot puree and peach juice a NH mixed juice, b pressure of 25 MPa, c pressure of 100 MPa, d pressure of 140 MPa, e pressure of 180 MPa, f pass 2 at 100 MPa, g inlet temperature 40 °C at pressure of 100 MPa, h carrot puree and i peach juice