To study the impact of pasteurization, the fresh and frozen (in
each frozen storage period, after partial and standing for 1 h at
room temperature) samples were used to fill 50 mL glass tubes,
which were then pasteurized at 90 C for 5 min in water-bath in
triplicates. After that they were cooled down in ice until reach ca.
22 C and left 24 h at 23 C prior to prepare the extracts