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Brix degree and sorbitol/xylitol level of authentic pomegranate (Punica granatum) juice. | Semantic Scholar
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The effect of adding berry fruit juice concentrates and by-product extract to sugar solution on osmotic dehydration and sensory properties of apples | SpringerLink
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Methods of differentiation between brix and pulp extract and total solid in natural juice Charalampos Proestos, Lecturer in Food Chemistry Department of. - ppt download
![The effect of adding berry fruit juice concentrates and by-product extract to sugar solution on osmotic dehydration and sensory properties of apples | SpringerLink The effect of adding berry fruit juice concentrates and by-product extract to sugar solution on osmotic dehydration and sensory properties of apples | SpringerLink](https://media.springernature.com/lw685/springer-static/image/art%3A10.1007%2Fs13197-019-03658-0/MediaObjects/13197_2019_3658_Fig5_HTML.png)