抱歉 我的同事還沒給我們回覆

抱歉 我的同事還沒給我們回覆

Results (English) 1:

Sorry my colleague did not give us a reply

Results (English) 2:

However, the decrease in the ESR of samples pasteurized at 75°C is more marked than that of samples pasteurized at 90°C. For juice samples stored at -18°C, the evolution is similar to the 2 other storage conditions, i.e. a decrease in ESR. Thus, in samples pasteurized at 75°C, the ESR values varied from 11.04 to 10.76°Brix and for those pasteurized at 90°C, the values varied from 11.04 to 10.78°Brix. This decrease is punctuated by oscillation with peaks of 10.92°Brix and 10.93°Brix respectively, for samples pasteurized at 75°C and those pasteurized at 90°C. These variations are not statistically significant (p

Results (English) 3:

I'm sorry my colleagues haven't replied yet