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. 2020 Apr 5;9(4):437. doi: 10.3390/foods9040437

Figure 4.

Figure 4

Microbial load habanero pepper sample without alkaline emulsion (a), before the freeze-drying process, (b)after the freeze-drying process.Structure viewed at 16× magnification microscopy. It can be seen how the microbial load decreases after the sample is dried.