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ijfs12414-sup-0001-f1-f4.docWord document273K

Figure S1. Changes in pH (a) and total acidity (b) of pasteurised palm sap during storage as affected by clarifying agents.

Figure S2. Changes in residual PPO activity (a) and invertase activity (b) of pasteurised palm sap during storage as affected by clarifying agents.

Figure S3. Changes in polyphenol content (a) and DPPH radical scavenging activity (b) of pasteurised palm sap during storage as affected by clarifying agents.

Figure S4. Changes in L* (a), transmittance value (b) and browning intensity (c) of pasteurised palm sap during storage as affected by clarifying agents.

ijfs12414-sup-0002-t1-t2.docWord document52K

Table S1. Changes in type and concentration of sugar of pasteurised palm sap during storage as affected by clarifying agents.

Table S2. Changes in microbial loads (cfu mL−1) of pasteurised palm sap during storage as affected by clarifying agents.

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