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Yuzu, a sour fruit, is cultivated mainly in Japan and Korea. ©iStock

Underwater shockwaves improve antioxidant levels in yuzu juice: study

By Gary Scattergood

Underwater shockwave pre-treatment improves the antioxidant functionality of yuzu fruit juice, confirming its potential for use in a wide-range of food applications and leading to the possible establishment “of a new field of industrial technology,” a...

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