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. 2021 Oct 28;10(11):2608. doi: 10.3390/foods10112608

Figure 3.

Figure 3

Viscosity changes of control, HPP- (600 MPa, 3 min), and HT-treated (63 °C, 3 min) puree during 4 months of storage at 4 °C. Denotation of “*” indicates significant difference among treatments at each sampling point (p < 0.05).