HP-processed smoothies at a range between 450 and 650 MPa showa significant reduction in aerobic mesophilic microorganisms, yeast and moulds, and their shelf life is extended to over 45 days at 4 C.
HP-processed smoothies at a range between 450 and 650 MPashowa significant reduction in aerobic mesophilic microorganisms,yeast and moulds, and their shelf life is extended to over 45 days at4 C.